Springerle Molded Christmas Cookies Food

SPRINGERLE (MOLDED CHRISTMAS COOKIES)

Steps:

• Beat eggs until very light and fluffy.
• Gradually add sugar; beat for 15 minutes.
• DO NOT under beat.
• Fold in anise extract and flour.
• Roll dough 3/8-inch thick.
• Thoroughly flour springerle mold or rolling pin.
• Press molds firmly to dough.
• Cut cookies apart and place on greased and floured cookie sheet.
• Let dry overnight at room temperature, covered with paper towels, or uncovered.
• Preheat oven to 375°F.
• Place cookies in oven and immediately reduce temperature to 300°F.
• Bake for 15 minutes.
• Cookies should not brown.
• Store cookies 2 to 3 weeks to mellow flavor.
• These cookies are very hard and may be used for dunking in coffee, tea or cocoa.
• For Christmas, paint designs with egg yolk colored with food coloring.

SPRINGERLE COOKIES

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.

TRADITIONAL SPRINGERLE

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.