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LIfe is Sweet

15 May '16

Springerle Recipe: take two

Springerle Recipe: take two

Can you hear them...? The birds...they're chirping? The clouds have parted, the sun is shining and I can hear the quiet whispering of angels cheering and saying, "we knew she could do it!"
Yes friends, I have accomplished. I found another springerle recipe that didn't make me want to cry and through dough into the trash. 
By nature I'm not a dilly-dallier. I like to get in, get things done and then relax. Springerle cookies are the type of cookie you need to plan for, think about and do it all over again. Unlike a traditional cookie where you mix everything together and it goes mixing bowl to oven...these suckers are different and you need to dedicate time to these springerles! 
I spent an entire weekend watching YouTube videos on how to make springerle cookies and I would encourage you to watch one or two as it will give you a real appreciation for these little masterpieces.
Here is the link I found with the recipe:
  • 4 large eggs 
  • 2 cups granulated sugar
  • 1 1/2 tablespoons butter, room temperature
  • 1 teaspoons baking powder
  • 1/2 teaspoon anise oil or 1 teaspoon anise extract
  • 4 cups all-purpose flour 
Line cookie sheets with parchment paper or use the Silicone Baking Mats to prevent the cookies from sticking. Avoid insulated cookie sheets as they will cause the Springerle cookies to brown during baking.
In a large mixing bowl, beat eggs on high speed of your electric mixer until light and fluffy. (Stacy's note: I mixed the eggs alone for 15 minutes) Add sugar, butter, and baking powder; beat at high speed for 15 minutes, scraping sides of bowl occasionally. Beat in anise oil or extract. Gradually beat in flour until well mixed.(Stacy's note: I had my eggs at room temperature and I did not use anise of any kind. I substituted 1 tsp of lemon extract)
Lightly flour your springerle rolling pin; set aside.
On a lightly floured board, knead the dough a few times (the dough will be sticky at first, so knead in just enough flour to make it manageable. Using a standard Rolling Pin, roll into a rectangle about 1/2-inch thick (be carful not to roll the dough too thin).
Using your floured Springerle Rolling Pin, roll slowly and firmly over the previously rolled dough to make a clear design. Use your desired cookie cutter to cut out the cookies and place on prepared cookie sheets.
Roll out scraps of dough and repeat. NOTE: Be sure to flour the rolling pin and board before each pressing. This will insure the dough will not stick.
Place cookies on your prepared cookie sheets lined with parchment paper. Let cookies stand, uncovered, overnight to dry. NOTE: Drying preserves the image during baking.

When ready to bake:
Preheat oven to 350 degrees F. Place oven rack in middle of oven.
Bake one (1) baking sheet at a time only. Bake approximately 10 minutes until slightly golden on bottoms, but white on top. Remove from oven and transfer cookies to wire cooling rack to cool (let cookies stand overnight to completely dry before storing).
Storage: Keep cookies in a tight container for 2 or 3 weeks before using to achieve the best flavor.
Yields: The number of cookies this recipe yields depends on the size and thickness of your Springerle cookies.