Nancy requested a recipe for "Springerle".
Here are several responses. If you have a variation of these recipes that you
would like to share with our readers, send them to us at recipes@tias.com
Be sure to also check out this weeks recipe request, below.
--
Springerle (Molded Anise-See Cookies)
To make 2 to 3 dozen cookies, depending on size of forms used
2 eggs
1 1/4 c. sugar
1 tsp. finely grated lemon peel
2 T. butter, softened
1 cup anise seeds
A drop of vanilla extract
3 cups sifted all-purpose flour
With a pastry brush or paper towel, coat two large baking sheets with a
tablespoon of butter each. Sprinkle the butter evenly with the anise
seeds and set the pans aside.
In a large bowl, beat the eggs with a whisk or a rotary or electric beater
until they are thick and lemon-colored. Gradually add the sugar and
continue beating until the mixture is thick enough to fall back on itself in
a slowly dissolving ribbon when the beater is lifted form the bowl. Beat
in the lemon peel and vanilla, and then the flour, a cup or so at a time.
Shape the dough into a ball and place it on a lightly floured board. If it
feels stickky, work additional flour into it with your fingers, adding a
tablespoon at a time. The knead the dough with lightly floured hands for
10 minutes or so, until it is smooth and pliable.
Sprinkle the board with flour again, pinch off about half of the dough and
roll it out into a rectangle about 1/4 inch thick. Sprinkle a Springerle
mold or Springerle rolling pin evenly with 2 Tablespoons of flour, and rap
it sharply on a table to remove the excess. Then press the mold down
or roll the pin firmly across the dough, to print the pattern on it as
deeply and clearly as possible. Cut the cookie squares apart with a
small, sharp knife and place them an inch apart on the prepared baking
seets, pressing them gently into the anise seeds. Roll and cut the
rest of the dough similary. You must work quickly because the dough
dries rapidly. Set the cookies aside uncovered at room temperature
for 24 hours.
Preheat the oven to 250 degrees and bake the cookies for 20 to 30
minutes, or until they are firm but not brown. With a large metal
spatula, transfer the cookies to a cake rack to cool. Then set them
aside uncovered for a few days to soften. They may be stored for
several weeks in tightly sealed jars or tins.
Note: Save anise seeds remaining on the baking sheets and scatter
them over the bottom of the cookie jar or tin. Their flavor will permeate
the cookies as they stand. Bon Apetite from Lafayette, IN ....Barbara
--Another Recipe Comment--
Springerle are supposed to be hard (similar to Italian biscotti) as they
are meant to be dunked in a beverage and then eaten. However, if you
want them softer, eliminate the overnight drying which most recipes
call for and reduce cooking time/temperature.
--Another Recipe--
Springerle is meant to be a hard cooky...enjoy! Mary
From Betty Crocker's Cooky Book 1st edition, copyright 1963...
"Specially carved boards or rolling pins used for stamping the
designs on these hard anise-flavored cookies were brought to
our country by German families."
SPRINGERLE
4 to 5 dozen
2 Eggs
1 Cup Sugar
2 1/4 Cups Flour
Anise Seed
* Beat eggs and sugar together thoroughly
* Measure flour by dipping method or sifting.
* Stir in flour until dough is well blended and
very stiff.
* Refrigerate the dough for 3 to 4 hours.
* Roll out dough about 1/8" thick on lightly
floured board.
* Press well floured springerle board or
rolling pin down firmly on dough to
emboss designs.
* Cut out the little squares; let dry on
lightly floured board sprinkled with
anise for at least 10 hours at room
temperature.
* Heat oven to 325° (slow mod.).
* Transfer to lightly greased baking sheet.
* Bake 12 to 15 minutes.
----
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