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SPRINGERLE

These traditional German holiday cookies date back to the 1600’s, and are made
in Bavaria, Switzerland and the Alsace area in France. Most important ingredients:
a lot of love and patience. Do not make Springerle when the humidity is high!

6 large eggs, room temperature
6 cups powdered sugar (1 ½ lbs)
½ cup unsalted butter, softened but not melted
2 tablespoons milk
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon oil of anise, lemon or any other flavor
2lb box sifted cake flour (Swansdown or Softasilk)
Grated rind of orange or lemon, optional (enhances flavor of traditional anise)
more flour as needed

Dissolve baking powder in milk and set aside. Beat eggs until thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then softened butter. Add the baking powder and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much of the flour as you can with the mixer, then stir in the remainder of the 2 lbs of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Follow general directions for imprinting and drying cookies. Bake on greased or baker’s parchment-lined cookie sheet at 225 degrees to 325 degrees till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie. Store in airtight containers, or in zipper bags in the freezer. They keep for months, and improve with age.

Yield 3 to 12 dozen.