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.
Jim in Ohio Dec 22, 2008
Would make this again.
I've been making Springerle for 30 years after my mom made them for 40 years and my granmother for 40 more. I've used granulated sugar, no salt, no lemon zest. They are always hard, but microwaving for 15 seconds makes them soft for those unfamilar with the hard version. We've been sending these to college aged kids to get them through final exams for years! My aunt also made them and they were always very soft. She never told us her secret. Does anyone know how to make them as soft as sugar cookies?
A cookie baker in Michigan Dec 20, 2008
Would make this again.
I've made these in the past and have always had the center of the cookie rise up thru the stamped pattern. I've dried them overnite and still have the problem. Any suggestions from anyone to rectify this problem?
Katie in Indiana Dec 10, 2008
Would make this again.
Wonderful recipe. My mother's recipe was lost and this one is very very similar.
I think the oozing may have been a result of not drying on a 'floured' surface.
paul in phoenix Dec 9, 2008
Would make this again.
Our family has been making springerles for 5 generations. They are made on the first Sunday of Decemeber, stored in tin containers until Christmas dinner and are just fine. A slice of apple will add moisture to the storage container and help keep the cookie moist. A more intense flavor will be obtained by using oil of anise. Secoondly, bakers ammonia is a superior agent, give it a try.
A cookie baker in Schenectady, NY Dec 5, 2008
Would make this again.
A well-loved family recipe. You can use anise extract instead of crushed anise seeds. The tops must dry overnight so that the pattern stamped on them stays intact. The top will rise up while baking - perhaps that is the 'oozing' someone mentioned. Will store in cookie tins for a long time. Great for dunking.
