Springerle Cookies Recipe

  • 4 Cookie Sheets
  • 1 anise cookie rolling pin
  • 8 cups flour
  • 8 eggs (9 eggs if they are small)
  • 2 teaspoons baking powder
  • 2 pounds 10 X powdered sugar (3-3/4 cups per pound or 7-1/2 cups)
  • 2 tablespoons lemon rind (2 lemons)
  • 3 ounces anise seeds
Grease cookie sheets and sprinkle with anise seeds. Cream eggs, sugar and lemon rind till light and fluffy (5-8 minutes). Stir baking powder into flour - set aside. Add flour gradually to egg mixture. Work in by hand at the end of flour (may not take all 8 cups - maybe 7.5 cups).

Roll dough (1/4 at a time) to about 1/2 inch thickness with a regular rolling pin. Flour the top of the dough lightly, as needed so the dough does not stick to the rolling pins. Then roll and press anise cookie rolling pin across the dough. Cut along the lines on the dough. Place each cookie 1/2 inch apart on cookie sheet. Set overnight (do not cover). Bake at 300° for approximately 30 minutes or until lightly browned on bottom, or until the cookies do not stick to the cookie sheet. Tip: You can buy anise seeds at a Middle Eastern store for about $2 for 7 oz. The grocery store anise seeds cost about $4.50 per ounce.

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