Springerle Cookies

Recipe by Mary Scheffert
READY IN: 24hrs 30mins
YIELD: 60 cookies




  • In large mixer bowl, beat eggs at high speed until thick & lemon colored.
  • Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
  • On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
  • Cut cookies apart between patterns.
  • Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
  • When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
  • Remove to wire racks to cool.
  • Store cookies in a tightly covered container with some anise seeds.
  • Flavor develops fully after about 2 weeks.