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| Anise Cookies (Springerle) |
"This is a 100 12 months antique recipe from Germany. I use it every Christmas. Its traditionally served with black espresso to dunk the cookie in. I choose to eat them while they are nevertheless warm as the lemon taste and the anise is a extraordinary combination and the lemon is more potent at that time."
Ingredients :
- four eggs
- 4 cups confectioners' sugar
- 2 teaspoons lemon zest
- 4 half cups cake flour
- 1 teaspoon baking powder
- four drops anise oil
Instructions :
| Prep : | Cook : 25M | Ready in : |
|---|
- In a big bowl, beat the eggs and sugar until very mild and fluffy. Stir inside the anise oil and lemon zest. Add the flour and baking powder; mix until well mixed. Cover and chill dough for 3 to four hours.
- On a lightly floured surface, roll out the dough to at least one/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 half inch rectangles, area onto a cookie sheet, and allow them to sit down out overnight, exposed, in a fab dry region.
- The next morning, preheat the oven to 350 levels F (one hundred seventy five levels C). Bake the cookies for 15 to twenty mins. Do not allow the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to mixture the flavors.
Notes :
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