German Springerle Cookie Recipe

• porzioni: 3 servings
• tempo di preparazione: 55 years 9 months 24 day
• tempo totale: 111 years 7 months 17 da

Ingredienti

1/2 teaspoon baker’s ammonia ( hartshorn) or baking powder

2 tablespoons milk

6 large eggs, room temperature

6 cups confectioner’s sugar

1/2 cup unsalted butter, softened but not melted

1/2 teaspoon salt

1/2 to 3/4 teaspoon oil of anise

2 lb box sifted cake flour, ( swansdown or softasilk)* (2 lbs is 9 cups)

Grated rind of orange or lemon enhances flavor of traditional anise or citrus flavors.

Additional flour as needed.

Istruzioni

Dissolve hartshorn in milk and set aside for 30-60 minutes.

Beat eggs until thick and lemon colored ( 10-20 minutes).

Slowly beat in the confectioner’s sugar, the softened butter.

Add the hartshorn and milk, salt and preferred flavoring and grated rind of lemon or orange if desired.

Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs of flour to make a stiff dough.

Turn onto floured surface and knead in enough flour to make a good print without sticking. Roll dough to 3/8″ thickness.

Lightly brush cookie mold with confectioner’s sugar, turn mold upside down with design facing the dough. Gently press the mold evenly over the dough. Remove mold and use a pizza wheel or sharp knife to cut out individual cookies.

Place cookies on parchment lined baking sheets, ( aluminum sheets) Let cookies dry 24 hours at room temperature.

Preheat oven to 225-325 degrees, bake cookies until barely golden on the bottom about 10- 12 minutes depending on size of cookies.

Store in airtight tin containers.