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 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
An involved recipe well worth the time and effort and just lovely dipped in your favorite hot beverage. Baking time approximate. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 12h10m
Yield 72 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs until thick.
- Add sugar gradually, beating well between each addition until all is combined and then beat for about 15 minutes.
- This make the finished cookies fine-grained and light.
- Add anise oil and blend.
- Fold in the flour lightly.
- Roll out dough about 1/2 inch thick.
- Flour springerli mold carefully and press firmly into dough.
- Remove mold and cut cookies along the line of imprint.
- Flour mold each time it is used.
- Sprinkle anise seed, if desired, on the greased cookie sheets before placing the cookies on them.
- Place molded cookies on prepared cookie sheets.
- Let cookies stand overnight in a cool place to dry.
- In the morning, preheat oven to 375°F.
- Place cookies in oven and immediately reduce the heat to 300F for ten to fifteen minutes.
- When baked the cookies should be light in color with the appearance of having been iced.
- Keep the cookies in a tightly sealed can for two or three weeks before using to allow development of best flavor.
- To soften cookies, place an apple in the can a day or two before using.
Nutrition Facts : Calories 56.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 11.8, Sodium 4.1, Carbohydrate 12.3, Fiber 0.1, Sugar 5.6, Protein 1.1
SHORTBREAD SPRINGERLE COOKIES
Beautiful cookies that can be made for any occasion. They make lovely gifts. This recipe comes from House on the Hill. www.houseonthehill.net These whisked-egg holiday cookies date back to at least the 1600's and are made in Bavaria, Switzerland and the Alsace area of France. For eating quality, ease and quality of prints this recipe is just perfection! The number of cookies this recipe makes depends on the size of the molds used.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h10m
Yield 36-144 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve hartshorn in the milk for 1 hour.
- Beat eggs until thick and lemon coloured, about 10 minutes with a heavy duty mixed, longer with a hand mixer.
- Slowly beat in the powdered sugar, then the softened butter, beating until the mixture is creamy.
- Beat in the hartshorn and milk, salt, flavouring oil and grated citrus peel, if using.
- Gradually beat in as much of the flour as possible with the mixer, then stir in the rest of the flour to make a stiff dough.
- Turn the dough onto floured surface and knead in more flour until stiff enough to make a good print.
- The amount of flour needed will depend on the size of the eggs and amount of humidity.
- Dust a surface with flour and roll out the dough to about 1/3 " thickness.
- With a clean dry pastry brush, brush springerle molds with cake flour and press into the dough.
- Cut out cookies with a knife, pizza cutter, pastry wheel or cutter.
- Place cookies on a kitchen towel, uncovered, to dry for 2 to 24 hours.
- Bake on a greased or baker's parchment lined cookie sheet at 225 F to 325 F until barely golden on the bottom. This will take 10 to 25 minutes, depending on the size of the cookies.
- Cool completely on rack and store in tins.
- They will keep for monthe and improve with age. They can be baked in October or November for Christmas.
- The number of cookies this recipe yields depends on the size and thickness of the cookies.
- Prep time does not include the 2 to 24 hour drying time.
- VARIATIONS:.
- Chocolate Springerle - Add 1 cup cocoa and 2 tsp vanilla or chocolate extract in place of other flavorings. For a lighter colored cookie, use chocolate flavor confectioner's sugar which is available in 1 lb boxes, plus 2 tsp of vanilla or chocolate extract.
- Cocoa-Mocha - Add 2 tbsp powdered (pulverize granules if necessary) instant coffee to milk plus either of the chocolate formulas given above.
- Citrus - Use 3 to 4 tsp oil of lemon or oil of orange, or 2 tsp oil and grated rind of 3 oranges or lemons.
- Oil of cinnamon, almond or peppermint - Use 1/2 tsp
- Vanilla - Use 4 or 5 tsp extract.
Nutrition Facts : Calories 204.3, Fat 3.6, SaturatedFat 1.9, Cholesterol 37.9, Sodium 45.8, Carbohydrate 39.8, Fiber 0.4, Sugar 19.7, Protein 3.2
SPRINGERLE
Steps:
- Dissolve baking powder in milk in a small bowl. Put the eggs in the bowl of an electric mixer fitted with the whisk attachment. Beat eggs on high speed until very thick and lemon colored, about 10 minutes. Gradually beat in sugar until creamy and smooth.
- Add butter, 1 tablespoon at a time, beating on high speed, until creamy. Add baking powder and milk, salt, anise extract, and lemon zest; beat to combine.
- Add 6 cups flour, 1 cup at a time, mixing on medium-low speed after each addition. Remove from mixer and stir in 3 more cups of flour, 1 cup at a time, until dough is stiff and well combined.
- Transfer dough to a floured surface; knead by hand until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces; wrap well in plastic wrap.
- Dust a work surface with confectioners' sugar; roll out 1 piece of dough 3/8 inch thick. Using a pastry brush, coat a springerle mold with confectioners' sugar. Press mold into the dough; lift off. Using a pizza cutter or knife, cut out cookie and slide it onto parchment-lined baking sheets; repeat, arranging cookies by size, about 1 inch apart. Let stand uncovered for 24 hours.
- Preheat oven to 220°F. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. They will not take on any color. Transfer to wire racks to cool. Cookies can be stored in airtight containers at room temperature up to 3 weeks.
- HOW TO FORM SPRINGERLE
- To make springerle, dough is rolled out on a work surface dusted with confectioners' sugar, a mold is pressed into the dough, and the excess is trimmed away.
SPRINGERLE (MOLDED CHRISTMAS COOKIES)
Make and share this Springerle (Molded Christmas Cookies) recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time P1DT15m
Yield 72 cookies, 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 339.8, Fat 2, SaturatedFat 0.6, Cholesterol 62, Sodium 25.1, Carbohydrate 73.6, Fiber 0.9, Sugar 33.5, Protein 6.3
SPRINGERLI
These are from my MIL family also. They are German or Norwegian in origin and were made by Norwegian neighbors in Etna, California, in the 1950's. They were a Christmas and winter treat for years. They keep extremely well and may descend from storable traveling foods of a couple of centuries ago.
Provided by Lavender Lynn
Categories Dessert
Time 2h
Yield 60 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs and sugar until light and fluffy. Drizzle in anise oil when nearly complete.
- Add flour gradually until dough is stiff.
- Roll out 1/8 in thick and use a springerli mold if available.
- Cut and let dry 10 hrs or overnight.
- Bake on greased pans sprinkled with anise seed.
- Bake for 15 minutes at 325°F.
- Cookies will be soft when very fresh, but hard within 24 hours. Store in Airtight can for 3-4 weeks and they will soften slightly. These are often made the weekend after Thanksgiving for consumption at Christmas.
Nutrition Facts : Calories 64.6, Fat 0.4, SaturatedFat 0.1, Cholesterol 14.1, Sodium 4.8, Carbohydrate 13.9, Fiber 0.2, Sugar 7.5, Protein 1.3
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AUTHENTIC GERMAN SPRINGERLE - THE DARING GOURMET
From daringgourmet.com
4.9/5 (53)Category DessertCuisine GermanTotal Time 25 hrs 10 mins
- Place the eggs in a stand mixer with the whisk attachment in place. Beat the eggs until foamy. Add the powdered sugar, a little at a time along with the vanilla extract and anise oil.Once all the powdered sugar has been added continue to beat the mixture for 10 minutes. Yes, that's 10 full minutes, do not reduce the time. The batter needs to be very loose and airy.
- Combine the flour, baker's ammonia and salt in a bowl. Add HALF of the flour mixture to the wet mixture along with the lemon zest and beat it for a full 15 minutes, do not reduce the time (if the mixture is too dry for your whisk attachment, use the paddle attachment).Attach the paddle attachment, add the remaining flour and beat for another 5 minutes.The dough should be very soft but not wet and sticky. If the dough is too dry or stiff mix in a little more lightly beaten egg.Form the dough into a ball, flatten it to an inch-thick disk, wrap it in plastic wrap and refrigerate for at least an hour or overnight.
- The next day roll out the cold dough to about 1/3 inch thick (1 cm) on a floured work surface.Use your molds or rolling pin to make the shapes and cut them out with sharp knife or pastry cutter. If you're using molds lightly dust them with flour to prevent the dough from sticking.Toast the whole anise seeds in a dry pan over medium-high heat until aromatic, being careful not to let them scorch. Place the anise seeds on a lined cookie sheet, spreading them out evenly.Lay the Springerle on top of the anise seeds on the baking sheet. Let them dry at room temperature for a full 24 hours, longer if you're in a place with high humidity. The outside of the Springerle should be dry.
- After the cookies have dried for at least 24 hours, lay a damp towel on the counter and gently press the Springerle down onto it to very lightly and evenly moisten the bottoms. Return the Springerle back to the cookie sheet.In an oven preheated to 300 degrees F with the rack positioned in the middle, bake the cookies for 20-30 minutes. Do not let the cookies turn golden, they're supposed to stay very pale, basically the same color as when you put them in the oven.
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