Springerle-The Picture Cookie

Subject: Springerle-The Picture Cookie Mon Nov 10, 2008 1:24 pm

Springerle is a time-tested, German Christmas cookie with many fans on this side of the Atlantic Ocean. Its one of the first cookies to bake for the yuletide since it needs to mellow for 5 to 8 weeks. Often its baked and waiting for Christmas even before Thanksgiving

Traditionally, you sprinkle anise seeds over the surface on which you let the cookie dough stand overnight

You can use oil of anise instead of the seeds if you prefer

This recipe gives directions for both flavorings

These are picture cookies

You stamp the designs on the rolled cookie dough either with a board or a rolling pin in which designs of birds or flowers are carved

You will find both the boards and rolling pins in house wares departments, especially in late autumn, occasionally you can find interesting old ones in antique shops

It’s somewhat easier to use the design board instead of a roller

Certainly this is true for inexperienced springerle bakers

It is important to press the board down firmly on the rolled dough so it leaves a clear print of the design

Lift the board off the dough with steady hands to avoid blurred pictures. If you use the rolling pin, roll it with a little pressure across the sheet of dough only once

Adding to much flour makes a hard cookie

Making these cookies is a two day operation because after rolling the dough you let it stand overnight (at least 10 hours) at room temperature before baking

Store baked cookies in a container with a tight lid and set them in a cool place

Cookies should not be brown-just a hint of yellow around the edges

Giving these cookies time to mellow is well worth the wait

4 eggs

2 c sugar

4 c sifted cake flour

1 tsp baking powder

1/4 tsp salt

2 tbsp melted butter

1 tbsp anise seeds

Using a mixer at low speed, beat eggs in bowl. Gradually add sugar, then beat at medium speed about 10 minutes

Sift together flour, baking powder and salt

Blend into egg mixture alternately with butter, mixing well

Cover dough with waxed paper or foil and chill 1 hour

Dust surface lightly with flour and pat out or roll half of the dough at a time to almost, but not quite, 1/2" thick

Lightly flour springerle board and press it firmly down on dough

Lift board up careful (if using a rolling pin, roll the dough to a flat sheet 1/2" thick, then roll over it with rolling pin just once)

Lightly grease baking sheet and sprinkle evenly with anise seeds

Lift dough carefully to baking sheet, cover loosely with waxed paper and let stand overnight

When ready to bake, cut dough to cookie size along lines made by board or rolling pin

Bake in 350F for 5 minutes, then reduce heat to 300F and continue baking about 10 minutes longer

Makes about 3-1/2 dozen

Note: if you use oil use 6 drops of anise oil instead of the seeds

Add it to the beaten eggs

Superfine granulated sugar gives the best results in this recipe, but you can use regular granulated sugar

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