Course : Cookies
Serves: 5-6 dozen
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4 large eggs
2 cups sugar
1 teaspoon anise extract
4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon Anise seed

Preparation / Directions:

Beat eggs until light, add sugar, beat until mixture is very stiff and light, about 15 minutes at high speed on an electric mixer. Add extract, flour, and soda; mix thoroughly. Roll out on lightly floured surface with a regular rolling pin to 1/2-inch thickness. Roll with a springerle rolling pin to 1/4-inch thickness, pressing once for a clear imprint. Cut along dividing lines to separate cookies. Place carefully on a lightly floured surface, cover with a towel; let stand overnight to dry. Sprinkle greased cookie sheets with anise seed. Heat oven to 300 degrees. Lift cookies carefully, brush off excess flour; moisten bottom of each cookie with finger dipped in water. Place on prepared cookie sheets about 1 inch apart; bake 15 minutes or until dry but still pale and not brown. Moistened area on bottom of cookie will form characteristic "foot" of the springerle cookie. Transfer to wire rack; cool.. Store then in a tightly covered container to allow them to "ripen". Put an apple in to help soften, but change apple as needed. Ready to eat in about 2 weeks.

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