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Receta Springerle Iii (German Anise/Anisette Cookies)
by Global Cookbook

Springerle Iii (German Anise/Anisette Cookies)
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Ingredientes

  • 4 1/2 c. flour
  • 1 lb confectioner's sugar
  • 4 x Large eggs
  • 2 1/2 tsp baking pwdr
  • 1/4 tsp salt
  • 1 Tbsp. lemon zest
  • 1 tsp Crushed anise seeds
  • 1/2 ounce Ouzo (optional)

Direcciones

  1. Beat the Large eggs, and gradually add in the confectioner's sugar. Gradually add in the rest of the dry ingredients. If it gets too dry, you can wet it with 1/2 ounce. of Ouzo, but this makes the cookies fairly strong. Refrigeratecovered for about 6 hrs.
  2. Put dough on a lightly floured surface, roll out, and press with a springerle mold (a square cookie mold with designs on it). Place cookies on a floured surface and allow them to dry out overnight (sounds odd, but you'll get used to it after tasting the first batch). Grease a cookie sheet with butter or possibly margarine lightly, and sprinkle it with some of the crushed anise seeds. Bake the cookies at about 250-275F for about a half an hour or possibly till done.
  3. Don't LET THEM TURN BROWN; they are supposed to be white. If you want a glossy sheen, brush them with an egg white before cooking.