Thursday, March 10, 2016

Springerle Cookies

4 eggs
1 lb. powdered sugar
1/4 tsp lemon oil or 1 1/2 tsp extract (can use anise oil/extract if you prefer)
4 Tbsp melted butter
3 1/2 c. flour
1 tsp. baking powder

Beat egg whites until stiff and add yolks, one at a time.  Beat until very light, about 20-25 minutes or until stiff (with Kitchen Aid mixer it's about 5 minutes).  Gradually add powdered sugar.  Add lemon or anise oil and melted butter.  Gradually add flour...may need to add more than 3 1/2 cups.  Baking powder to be added to first cup of flour.  Roll dough about 1/4 inch think and cut cookies out.  We use special springerle molds to press designs into the cookies.  Cover with towel and let stand overnight in a cool place.  Bake at 350 degrees until a very light brown, 7-10 minutes.  Do not overbake.

Freeze when cooled.  Thaw to eat.

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