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    You are in: Home / Recipes / Springerli Recipe
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    Springerli

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Lavender Lynn's Note:

    These are from my MIL family also. They are German or Norwegian in origin and were made by Norwegian neighbors in Etna, California, in the 1950's. They were a Christmas and winter treat for years. They keep extremely well and may descend from storable traveling foods of a couple of centuries ago.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Beat eggs and sugar until light and fluffy. Drizzle in anise oil when nearly complete.
    2. 2
      Add flour gradually until dough is stiff.
    3. 3
      Roll out 1/8 in thick and use a springerli mold if available.
    4. 4
      Cut and let dry 10 hrs or overnight.
    5. 5
      Bake on greased pans sprinkled with anise seed.
    6. 6
      Bake for 15 minutes at 325°F.
    7. 7
      Cookies will be soft when very fresh, but hard within 24 hours. Store in Airtight can for 3-4 weeks and they will soften slightly. These are often made the weekend after Thanksgiving for consumption at Christmas.

    Ratings & Reviews:

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    Nutritional Facts for Springerli

    Serving Size: 1 (19 g)

    Servings Per Recipe: 60

    Amount Per Serving
    % Daily Value
    Calories 64.6
     
    Calories from Fat 3
    98%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 14.1 mg
    4%
    Sodium 4.8 mg
    0%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 0.2 g
    0%
    Sugars 7.5 g
    30%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    anise oil

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