Springerle VI

Springerle VI Soft at first, these cookies harden into ‘dunkers’ after about 3 weeks. (Yes, they keep a long time!) They need a mold for the traditional Pennsylvania Dutch cookie, but I bet that they can be made by simply cutting them out. You can substitute other flavorings for anise – lemon and almond are good.

Ingredients

Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 12 mins

    COOK : 15 mins

    TOTAL : 12 hrs 33 mins

    SERVING : 48

    YIELD : 4 dozen

  • In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise extract. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes.

    Advertisement
  • Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Flour a springerle mold or rolling pin, and press the design into the dough. Cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. Cover with a towel and let stand overnight.

  • Preheat the oven to 300 degrees F (150 degrees C). Dust excess flour from cookies.

  • Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.

Per Serving: 80 calories; protein 1.5g; carbohydrates 17.3g; fat 0.5g; cholesterol 15.5mg; sodium 27mg.