TRADITIONAL SPRINGERLE
We have made these very traditional German cookies every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops.
Provided by PREGOCOOK
Categories World Cuisine Recipes European German
Time 8h35m
Yield 48
Number Of Ingredients 7
Steps:
- Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
- Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
- Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
- Preheat oven to 250 degrees F (120 degrees C).
- Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 16.1 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 9 g
SPRINGERLE III
Here is a recipe for springerle I have had for over 30 years.
Provided by Jan
Categories German Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Beat egg whites. Add sifted powdered sugar and beaten egg yolks. Beat for 15 minutes (!)
- Sift cake flour with baking powder and salt.
- When you roll them out, use just enough flour to roll easily. Roll lightly to 1/4 or 1/2 inch thickness and press design into dough with a well-floured 'Springerle' rolling pin - but don't go all the way through the dough. (The rolling pin has designs cut into it. They sell them in specialty stores.)
- Butter a cookie sheet and then sprinkle it with anise seed. Cut each section apart carefully and transfer the cookies to the sheet.
- Let stand overnight to set the design. Otherwise, they sort of melt into themselves.
- Preheat oven to 350 degrees F (180 degrees C).
- Bake for 15 minutes. Do not brown. Springerles are hard at first, but if you store them in a bread box they become tender.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 25.1 g, Cholesterol 22.8 mg, Fat 0.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 37.2 mg, Sugar 13.7 g
SPRINGERLE COOKIES
My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her!
Provided by Mary Scheffert
Categories Dessert
Time P1DT30m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- In large mixer bowl, beat eggs at high speed until thick & lemon colored.
- Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
- On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
- Cut cookies apart between patterns.
- Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
- When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
- Remove to wire racks to cool.
- Store cookies in a tightly covered container with some anise seeds.
- Flavor develops fully after about 2 weeks.
SPRINGERLE III
Here is a recipe for springerle I have had for over 30 years.
Provided by Jan
Categories German Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Beat egg whites. Add sifted powdered sugar and beaten egg yolks. Beat for 15 minutes (!)
- Sift cake flour with baking powder and salt.
- When you roll them out, use just enough flour to roll easily. Roll lightly to 1/4 or 1/2 inch thickness and press design into dough with a well-floured 'Springerle' rolling pin - but don't go all the way through the dough. (The rolling pin has designs cut into it. They sell them in specialty stores.)
- Butter a cookie sheet and then sprinkle it with anise seed. Cut each section apart carefully and transfer the cookies to the sheet.
- Let stand overnight to set the design. Otherwise, they sort of melt into themselves.
- Preheat oven to 350 degrees F (180 degrees C).
- Bake for 15 minutes. Do not brown. Springerles are hard at first, but if you store them in a bread box they become tender.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 25.1 g, Cholesterol 22.8 mg, Fat 0.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 37.2 mg, Sugar 13.7 g
SPRINGERLE I
This is the old German recipe ... belonged to my mom-in-law at the time. I've been baking these for the past 30+ years! It remains a family favorite!! Look for a springerle rolling pin in antique stores.
Provided by Rosemarie Magee
Categories World Cuisine Recipes European German
Yield 60
Number Of Ingredients 7
Steps:
- Beat eggs in large mixing bowl until very light.
- Add sugar and butter. Cream together until light and fluffy.
- Sift flour, baking powder, and salt. Add dry ingredients and combine.
- Knead dough until smooth ... add more flour to get a smooth dough if necessary.
- Cover dough and allow to chill in refrigerator for at least 2 hours.
- Roll onto slightly floured board to 1/2 inch thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place cookies on this. Allow to stand overnight (don't cover) to dry.
- Bake 12 to 15 minutes at 325 degrees F (170 degrees C).
- Cool completely. Store in tight tin container ... the longer they are stored, the more anise flavor they take up.
Nutrition Facts : Calories 65.9 calories, Carbohydrate 13.3 g, Cholesterol 13.4 mg, Fat 0.9 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 33.6 mg, Sugar 6.7 g
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