"My great-grandmother Schneider always baked these German cookies for the Christmas holidays. These cookies have a distinctive flavor that comes from anise oil. A springerle rolling pin is best, but one can use cookie presses. They are best if made about two weeks in advance and then stored in an airtight container before eating."
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Ingredients14 h 10 m servings 54
Original recipe yields 72 servings (6 dozen)
- In a large bowl, whip egg whites until stiff. Beat in the yolks one at a time, beating well after each addition. Stir in the confectioners' sugar, baking powder and anise oil. Mix in the flour 1 cup at a time, mixing well after each, until dough is fairly stiff. On a lightly floured surface, roll out dough to 1/2 inch thickness. Flour a springerle rolling pin and carefully roll it over the dough, leaving the imprints. Cut cookies along the lines of the design and place them 1 inch apart on a lightly greased cookie sheet. Let cookies stand overnight in a cool place to dry.
- Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 8 to 10 minutes, or until the bottoms are lightly browned.
Per Serving: 54 calories; 0.4 11.6 1.1 10 9 Full nutrition
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