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Name: Springerle
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 40
Cuisine: American
Ingredients: 1 lb Powdered sugar; sifted; 4 1/2 c Cake flour; Crushed anise seeds; 4 Eggs; 2 1/2 ts Baking Powder; 1/4 ts Salt; 1 tb Lemon zest

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INGREDIENTS

1 lb Powdered sugar; sifted
4 1/2 c Cake flour
Crushed anise seeds
4 Eggs
2 1/2 ts Baking Powder
1/4 ts Salt
1 tb Lemon zest

INSTRUCTIONS

Beat the eggs with an electric mixer for 10 minutes. Gradually beat in the sugar. Sift together the flour, baking powder and salt. Gradually add the dry ingredients along with the lemon zest and a 1/2 teaspoon of the anise seeds to the egg mixture. Mix well. Cover tightly and chill 4-5 hours. Divide the dough into fourths. Roll 1/4" thick, dust lightly with flour and press with springerle mold. Cut the individual cookies apart with a cutter wheel. Place them on a lightly floured surface, cover with a towel and let stand to dry overnight. Grease baking sheets and sprinkle them with anise seeds. Brush the excess flour from the cookies, place them on the sheets and bake at 250F for 25 to 30 minutes. Store in an airtight container. Makes 35 to 40 cookies. Note: Springerle boards are special wooden molds used to stamp designs into the cookies. They can also come in the form of a roller. These items can be found in specialty food stores or in gift shops specializing in German keepsakes. If you cannot find a springerle board, just cut the cookies in squares or cut them with cookie cutters, or use the other popular cookie stamps that are available. From the web page: http://www.aaqt.com/vegetablepatch/cookiear.html on Nov 21, 1998, Posted to MM-Recipes Digest by Steve Zielinski on Nov 21, 1998

NOTES

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Springerle

1 lb Powdered sugar; sifted
4 1/2 c Cake flour
 Crushed anise seeds
4 Eggs
2 1/2 ts Baking Powder
1/4 ts Salt
1 tb Lemon zest

Beat the eggs with an electric mixer for 10 minutes. Gradually beat in the  sugar. Sift together the flour, baking powder and salt. Gradually add the  dry ingredients along with the lemon zest and a 1/2 teaspoon of the anise  seeds to the egg mixture. Mix well. Cover tightly and chill 4-5 hours.  Divide the dough into fourths. Roll 1/4" thick, dust lightly with flour and  press with springerle mold. Cut the individual cookies apart with a cutter  wheel. Place them on a lightly floured surface, cover with a towel and let  stand to dry overnight. Grease baking sheets and sprinkle them with anise  seeds. Brush the excess flour from the cookies, place them on the sheets  and bake at 250F for 25 to 30 minutes. Store in an airtight container.  Makes 35 to 40 cookies.    Note: Springerle boards are special wooden molds used to stamp designs into  the cookies. They can also come in the form of a roller. These items can be  found in specialty food stores or in gift shops specializing in German  keepsakes. If you cannot find a springerle board, just cut the cookies in  squares or cut them with cookie cutters, or use the other popular cookie  stamps that are available.    From the web page:  http://www.aaqt.com/vegetablepatch/cookiear.html on Nov  21, 1998,     Posted to MM-Recipes Digest  by Steve Zielinski <stevez@ripco.com> on Nov  21, 1998

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Nutrition

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Serving Size: 1 Cookie (49g)
Recipe Makes: 40 Cookies

Calories: 126
Calories from Fat: 23 (18%)

Amt Per Serving		% DV

	Total Fat 2.6g	3 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.4g
Cholesterol 105.8mg		33 %
Sodium 58.1mg		2 %
Potassium 47.7mg		1 %
Total Carbohydrate 21.4g		6 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 21.2g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 126

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