Friday, December 17, 2010

Mrs. Kekelia's Anise Springerle, German Christmas Cookie

My classmates' Moms had some fascinating things in their kitchens.  I was amazed when I saw my first carved springerle rolling pin.

I'm not suggesting you go out and buy a springerle rolling pin.

This is the recipe for the dough.
I won't tell anyone if you use a regular cutter or slice the dough with a knife.

They taste good.

That should be enough for your guests.

                        Anise Springerle

grease cookie sheets          
preheat oven to 350º           
bake 30 min. until slightly browned

Sift together and set aside
4 1/2 cups sifted cake flour
1 teaspoon baking powder
Beat until thick and piled softly
4 eggs

1/4 teaspoon oil of anise

Add gradually, beating thoroughly after each addition
3 1/2 cups sifted confectioner's sugar
4 teaspoons grated lemon peel
Beat in dry ingredients in fourths, mixing thoroughly.
Chill dough until firm enough to handle (about 1 hour).

Turn half the dough onto a lightly floured surface
and roll 1/2 inch thick.

Press lightly floured springerle rolling pin into dough
or use cookie cutter.
Brush surface gently to remove excess flour.
With a spatula, carefully place cookies on cookie sheets.
Cover with waxed paper and let them stand overnight.

With a spatula, remove cookies at once to cooling racks.
When thoroughly cooled, store in a tightly covered jar 
for 1 or 2 weeks.
Storage develops flavor and consistency.
Cookies will keep for months.

About 2 1/2 dozen cookies

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