OLD COUNTRY SPRINGERLE
Springerle recipe from Germany. The best! This recipe has been used in my family for at least 6 generations. The results more than make up for the long, labor-intensive prep and proofing process. There are hundreds of these in our kitchens and dining rooms around the holidays! The anise gives a very distinctive licorice-like flavor. If someone tastes one for the first time and doesn't like it, I take the rest of the cookie and eat it so it doesn't go to waste. I actually don't bake long enough for the cookies to turn brown.
Provided by Mark McLane
Categories World Cuisine Recipes European German
Time 8h
Yield 48
Number Of Ingredients 7
Steps:
- Beat confectioners' sugar and eggs together in a large bowl until thick.
- Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
- Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
- Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 17.6 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 26.5 mg, Sugar 9.3 g
SPRINGERLE COOKIES
Use these intricately molded cookies to dramatize the sides of a layer cake; for additional wow factor, apply a tinted glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 to 5 dozen
Number Of Ingredients 11
Steps:
- Dissolve baking powder in milk in a small bowl. Whisk eggs with a mixer on high speed until very thick and pale, about 10 minutes. With machine running, slowly add sugar, beating until smooth and creamy. Add butter, 1 tablespoon at a time, beating after each addition. Beat in milk mixture, salt, anise extract, and lemon zest until just combined.
- Reduce speed to medium-low. Add 6 cups flour, 1 cup at a time, mixing well after each addition. Remove bowl from mixer, and stir in remaining 3 cups flour, 1 cup at a time, until flour is incorporated and dough is stiff.
- Transfer dough to a floured surface, and knead until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces, and wrap in plastic wrap.
- Dust surface and springerle mold with confectioners' sugar. Roll out 1 disk of dough at a time to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough from sides of mold. Gently coax dough out of mold with fingertips and onto baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Let stand, uncovered, for 24 hours.
- Preheat oven to 220 degrees. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. (They should not color; reduce oven temperature to 200 degrees if cookies start to color.) Let cookies cool on sheets on wire racks. Cookies will keep, unglazed and covered, for up to 2 to 3 weeks.
- Make the glaze: Mix lemon extract and a pinch of luster or petal dust in a small bowl, adding more dust as needed to get desired color. (You will need only a little dust; the mixture should remain runny). Using a very fine paintbrush, brush the tinted extract onto the flat portion of each cookie around the relief. Using a clean, damp paintbrush, remove smudges. Mix additional extract and luster or petal dust in 1/2 teaspoon increments as needed.
SPRINGERLE COOKIES
My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her!
Provided by Mary Scheffert
Categories Dessert
Time P1DT30m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- In large mixer bowl, beat eggs at high speed until thick & lemon colored.
- Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
- On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
- Cut cookies apart between patterns.
- Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
- When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
- Remove to wire racks to cool.
- Store cookies in a tightly covered container with some anise seeds.
- Flavor develops fully after about 2 weeks.
TRADITIONAL SPRINGERLE
We have made these very traditional German cookies every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops.
Provided by PREGOCOOK
Categories World Cuisine Recipes European German
Time 8h35m
Yield 48
Number Of Ingredients 7
Steps:
- Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
- Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
- Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
- Preheat oven to 250 degrees F (120 degrees C).
- Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 16.1 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 9 g
GERMAN SPRINGERLE COOKIES
Make and share this German Springerle Cookies recipe from Food.com.
Provided by AZPARZYCH
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs until very light.
- Gradually add sugar and beat 15 minutes at high speed until mixture resembles a soft meringue, this is very important; don't skimp on time.
- Add anise oil and blend gently.
- SIft together flour and baking soda and add to egg mixture at low speed Cover bowl tightly for 15 minutes.
- Divide dough into thirds and roll each piece into an 8 inch square a little more than 1/4 inch thick.
- While working with one keep others covered.
- Let stand 1 minute.
- Dust springerle mold with flour and press into dough.
- Cut cookies apart.
- Place on lightly floured surface and let stand overnight.
- Grease baking sheet and sprinkle with anise seeds.
- Preheat oven to 300 degrees.
- Brush excess flour from cookies, moisten lightly with water and place on baking sheets.
- Bake about 20 minutes and store tightly covered.
Nutrition Facts : Calories 397.3, Fat 2.4, SaturatedFat 0.7, Cholesterol 74.4, Sodium 156.2, Carbohydrate 86.2, Fiber 1.4, Sugar 47.2, Protein 7.7
More about "old fashioned springerle cookies recipes"
COOKIE HERITAGE: SPRINGERLE RECIPE, TWEAKED
From vomitingchicken.com
TRADITIONAL GERMAN SPRINGERLE RECIPE | ANISE COOKIES OF …
From theomaway.com
CLASSIC SPRINGERLE COOKIES - SPRINGERLE JOY BLOG
From blog.springerlejoy.com
AUTHENTIC GERMAN SPRINGERLE - THE DARING GOURMET
From daringgourmet.com
25 HOMEMADE HOLIDAY GIFT IDEAS: SPRINGERLE COOKIES …
From latimes.com
SPRINGERLE - COUNTRY LIVING
From countryliving.com
OLD FASHIONED SPRINGERLE COOKIES | RECIPE | SPRINGERLE COOKIES, …
From pinterest.co.uk
OLD FASHIONED COOKIES - SPRINGERLE
From thespringerlehouse.com
SPRINGERLE: TRADITIONAL CHRISTMAS BISCUIT
From biscuitpeople.com
SPRINGERLE COOKIES - HOMEMADE FOOD GIFTS - COUNTRY LIVING
From countryliving.com
SPRINGERLE (SWABIAN ANISE COOKIE) - THE SPLENDID TABLE
From splendidtable.org
INTRODUCTION TO SPRINGERLE - KING ARTHUR BAKING
From kingarthurbaking.com
OLD FASHIONED SPRINGERLE COOKIES | RECIPE | SPRINGERLE COOKIES, …
From pinterest.ca
COOKIE ROLLING PIN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPRINGERLE | HISTORY & FACTS | SWEETOOTH DESIGN COMPANY
From sweetoothdesign.com
SPRINGERLE ⋆ MOLDED COOKIES ⋆ CHRISTMAS-COOKIES.COM
From christmas-cookies.com
SPRINGERLE COOKIES - ART AND THE KITCHEN
From artandthekitchen.com
SPRINGERLE COOKIES : OLD_RECIPES - REDDIT
From reddit.com
SPRINGERLE COOKIES RECIPE - THE HENRY FORD
From thehenryford.org
HOW TO PAINT SPRINGERLE COOKIES – COOKING MELANGERY
From melangery.com
TRADITIONAL SPRINGERLE COOKIES RECIPE - SPRINGERLE EMPORIUM
From springerleemp.com
SPRINGERLE COOKIE RECIPES FOR USE WITH WOODEN SPRINGERLE MOLDS
From cookiemold.com
TOP 35 SPRINGERLE COOKIES RECIPE - BEST RECIPES IDEAS AND …
From momsandkitchen.com
35 IDEAS FOR SPRINGERLE COOKIES RECIPE
From theboiledpeanuts.com
PAINTED GERMAN SPRINGERLE COOKIES - DIARY OF A MAD HAUSFRAU
From diaryofamadhausfrau.com
GERMAN/SWABIAN SPRINGERLE SWEET ANISE COOKIES RECIPE
From thespruceeats.com
HISTORY OF SPRINGERLE MOLDED COOKIES FROM GERMANY
From thespruceeats.com
CLASSIC SPRINGERLE COOKIES - MEADOW
From mckenzieogrady.com
35 OF THE BEST IDEAS FOR SPRINGERLE COOKIES RECIPE
From thecluttered.com
COOKIE MADNESS: SPRINGERLE COOKIES VS PIZZELLES - FOODSIDED
From foodsided.com
OLD FASHIONED SPRINGERLE COOKIE RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
CHRISTMAS TIME MEANS GERMAN SPRINGERLE COOKIES
From oldtownspices.com
PERFECTION SPRINGERLE COOKIES - HOUSE ON THE HILL COOKIE MOLDS
From houseonthehill.net
RECIPES - SPRINGERLE TRADITIONS
From springerletraditions.com
SPRINGERLE COOKIES - DARING KITCHEN
From thedaringkitchen.com
OLD-FASHIONED COOKIES - SPRINGERLE
From thespringerlehouse.com
OLD FASHIONED SPRINGERLE COOKIES | RECIPE | SPRINGERLE COOKIES, …
From pinterest.com
SPRINGERLE - GASTRO OBSCURA
From atlasobscura.com
SPRINGERLE COOKIE RECIPE - SPECTACULAR GERMAN CHRISTMAS COOKIES
From homemade-dessert-recipes.com
GERMAN SPRINGERLE COOKIES RECIPE - EAT SMARTER USA
From eatsmarter.com
You'll also love