Springerle
This recipe is from Dad’s Aunt Margie (Grandma Homer’s oldest sister). These cookies are a traditional German Christmas cookie, and require a special wooden “roller” to make impressions in the cookie dough. Grandma Homer gave me hers, and I treasure it. It’s hand carved, and they’re hard to come by these days. The best way to learn how to make these is by practicing with someone first (like me, maybe!)
Ingredients
-- 4 tbsp crushed anise seed
-- 3/4 tsp salt
-- 2 to 2 1/2 tsp. ammonium carbonate (amount depends on how fresh the ammonium carbonate is. Available on Amazon.)
-- 6 cups flour (or less)
-- 1 to 1 1/2 tsp anise oil (not extract)
-- 3 cups sugar
-- 6 eggs
Instructions
Preheat oven to 350°F. Beat the eggs and sugar for 1/2 hour on medium speed (easiest with a stand mixer). Add the rest of the ingredients to the egg sugar mixture. Roll out the dough to 1/4 inch thick. Roll with a Springerle mold and cut out the molded cookies. Let them dry on an anise seed covered cookie sheet overnight. Bake at for 12–15 minutes. Once cool, pack them in a cookie tin and store them in a cool, dry, dark spot for at least 3 weeks to a month before serving.
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