RECIPE BOX
My mother made Springerle every Christmas. Springerle are German cookies, very labor-intensive. To make them right, you have to invest in a board mold or a wooden rolling pin with small square designs cut into it. My mother had both. Springerle were something of a passion to her.
We kids were happy with that. We loved to eat Springerle.
Like Pfefferneuse and many other traditional cookies, Springerle are very hard when first baked. They need to "age" and soften before eating. Aging not only softens the cookie, but mellows the flavor.
Cookies in our house seldom got a chance to age, though. If a cookie was too hard to bite into, we dipped it in tea or milk. Yum!
Springerle
3 and 1/2 c flour
1 tsp baking soda
4 eggs
1 16-oz pkg powdered sugar, sifted (about 4 c)
20 drops of anise oil (about 1/4 tsp)
anise seeds
cold water
1. Sift flour and baking soda together into a small bowl, set aside.
2. In a large mixing bowl, beat eggs 15 minutes on high, until they are thick and lemon-colored.
3. Gradually add the powdered sugar while beating on low speed. (Be careful, it blows all over.)
4. Beat the mixture on high speed again for 15 minutes, or until it stands in soft peaks.
5. Add anise oil.
6. Gradually beat in the flour mixture with a wooden spoon. The batter will be thick.
7. Cover bowl and let stand for 15 minutes.
8. Divide dough into thirds. Roll a third into an 8-inch square.
9. Flour a Springerle mold or rolling pin, and gently press into the dough deep enough to make a clear pattern.
10. Cut the cookies into squares as shown on the dough. Place on a lightly floured surface, cover with a towel, and let sit overnight.
11. Grease a cookie sheet, and sprinkle anise seeds over it.
12. Brush the bottom of each cookie lightly with cold water, and place it on the cookie sheet.
Bake in a 350° oven about 20 minutes, or until cookies are lightly browned.
Store cooled cookies in a closed container for at least 3 days before eating.
