1 pound powdered sugar, sifted
4 eggs
4 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon zest
Crushed anise seeds
Beat the eggs with an electric mixer for 10 minutes. Gradually beat in the sugar. Sift together the flour, baking powder and salt. Gradually add the dry ingredients along with the lemon zest and a 1/2 teaspoon of the anise seeds to the egg mixture. Mix well. Cover tightly and chill 4-5 hours. Divide the dough into fourths. Roll 1/4" thick, dust lightly with flour and press with springerle mold*. Cut the individual cookies apart with a cutter wheel. Place them on a lightly floured surface, cover with a towel and let stand to dry overnight. Grease baking sheets and sprinkle them with anise seeds. Brush the excess flour from the cookies, place them on the sheets and bake at 250F for 25 to 30 minutes. Store in an airtight container.
Note: *Springerle, also known as Eierzucker, are shaped with special wooden molds used to stamp designs into the cookies. They can also come in the form of a roller. These items can be found by clicking on the links at right, or by visiting specialty food stores or gift shops specializing in Swiss and German keepsakes. If you cannot find a springerle board, just cut the cookies in squares or cut them with cookie cutters, or use the other popular cookie stamps that are available.
A cookie baker in German living in Williamsburg, VA Oct 21, 2008
Would make this again.
Excellent recipe, turned out just like my mother's cookies!
Please note: Some other recipes I've seen call for "Hartshorn/baker's ammonia". I grew up in Germany, and never heard of adding ammonia!!! (...neither have any of my relatives!)
A cookie baker in Ohio Nov 18, 2007
Would make this again.
These are like my great-grandmother use to make. They are supposed to get hard.
Schmid in USA Nov 16, 2007
Would make this again.
I made these and the inside of the cookie oozed out of the middle. why did this happen
Saundra in Lincoln, NE Dec 15, 2006
Would make this again.
I couldn't remember the name of the anise cookies my mother-in-law made, but I remembered they were a traditional German cookie. Now I know. The Springerle were easy to make - but time-consuming- and they tasted just like I remembered!
A cookie baker in Missouri Dec 10, 2006
Would make this again.
Excellent recipe! If you store cookies in airtight container, you should place a slice of cut apple in the container as well.
Nathalie in Montreal, CANADA Nov 27, 2005
Would make this again.
I am a pastry making student. Really liked this recipe. I could impress my German and Austrian friends now!
A cookie baker in Baden-Baden Nov 23, 2005
Would make this again.
Do NOT store in an airtight container, the cookies will get hard and dry. Store instead in a linen bag or in a box from new shoes (without the shoes ;) ) and put whatever container at fresh air.
A cookie baker in texas Dec 18, 2002
Would make this again.
reminds me of home
Nonya in Chicago Nov 21, 2002
Would make this again.
Great
