Eric (Seattle)'s Springerle IIChristmas Baking with SusieJ

Measurements [American]

  • 650 g Flour, Sifted
  • 2 tsp Baking Powder
  • 450 g Powdered Sugar
  • 4 Eggs
  • Anise Seeds
  • 1 tsp Fresh Grated Lemon Rind

Sift the Flour and Baking Powder together

Beat Eggs until light and fluffy, at least 5 minutes. Add Lemon Rind and beat some more.

Add powdered sugar to the beaten eggs and lemon Rind, and beat until light and fluffy and lemony colored.

Gradually add the flour until you develope a good stiff dough.

Place dough in bowl, cover, and sit in Refrigerator for at least one hour.

Grease Cookie sheets and sprinkle with Anise Seeds

Remove dough from frig, roll out on well floured board until dough is about 1/4 inch thick. Make sure dough is not sticky, if it is, add more flour and knead as necessary.

Press designs into dough, then cut cookies and place on sheet. And you can place them quite close together as they do not "spread"

Leave uncovered over night to dry.

Next morning bake at 175 degrees C for about 20 or 25 minutes, do NOT brown.

Let cool, then place in airtight canister and store in cool place for two weeks.

Our Family has been making them every year for as long as I can remember - sometimes with mixed results.

I've read with interest the different recipes I've seen online. Some use butter, some use regular sugar, etc.

The best part of this recipe is that it includes Fresh Grated Lemon Rind in the dough. Combined with the Light Licorice taste of the Anise seeds - This gives the cookies their distinct flavor

Ours is slightly different, please read on.