Springerle VI

Soft at first, these cookies harden into 'dunkers' after about 3 weeks. (Yes, they keep a long time!) They need a mold for the traditional Pennsylvania Dutch cookie, but I bet that they can be made by simply cutting them out. You can substitute other flavorings for anise - lemon and almond are good.

• Preparation Time: 12 mins
• Cooking Time: 15 mins
• Total Time: 27 mins
• Calories: 80 Calories

Ingredients

• 2 cups white sugar
• 4 eggs
• 1 teaspoon anise extract
• 1 tablespoon baking powder
• 4 cups cake flour

Recipe Instructions

Step 1

In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise extract. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes.

Step 2

Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Flour a springerle mold or rolling pin, and press the design into the dough. Cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. Cover with a towel and let stand overnight.

Step 3

Preheat the oven to 300 degrees F (150 degrees C). Dust excess flour from cookies.

Step 4

Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.