Springerle
 
 
These are one of my favorite Christmas cookies, with a distinct anise flavor provided by a bit of anise extract plus whole anise seeds. Anise has the flavor of licorice but is far removed from artificially flavored licorice candies.

Springerle, a German word meaning “little jumper” or “little knight” is a centuries old cookie. The cookie is either pressed into a carved cookie mold or rolled with a carved Springerle rolling pin; either method produces a cookie with an embossed design. The unbaked cookies are laid on pan a sprinkled with anise seeds and left to dry overnight or up to 24 hours. This drying time gives Springerle its distinctive texture and helps to set the design so it is still visible after baking. When baked, these scrumptious cookies puff up like little pillows. You can still make Springerle if you don’t have Springerle cookie molds or rolling pin; simply roll out the dough with a smooth rolling pin and cut the dough into small rectangles or other shapes; you will have a delicious cookie, just without the embossed design.
Recipe type: Dessert | Rolled and Cutout Cookies
Ingredients
Dough:
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 teaspoon pure vanilla extract
  • ½ teaspoon pure anise extract
  • 2 tablespoons unsalted butter, room temperature
For Rolling and Drying Dough:
  • ½ cup all-purpose flour
  • ½ cup confectioners’ (powdered) sugar
  • 2 tablespoons anise seeds
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the eggs and beat 3 to 5 minutes on medium-high speed until the eggs become thick and lemon colored. With the mixer on medium speed, slowly add the sugar to the eggs. Add the vanilla extract and anise extract. Beat mixture on medium high about 15 minutes to dissolve the sugar. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the butter, and continue beating until thoroughly mixed, about another 2 minutes. Add the flour mixture in 3 additions, beat on low to medium speed until flour is thoroughly mixed in. the dough will be fairly soft.
Rolling and Drying Dough:
  1. In a small bowl, combine flour and powdered sugar. Whisk together to mix. Set aside.
  2. Prepare 2 large baking sheets; line with parchment paper, or line with a non-stick baking mat. Sprinkle 1 tablespoon anise seeds evenly over the bottom of each pan.
  3. Generously sprinkle some of the flour-powdered sugar mixture on a pastry mat or pastry board. Form Springerle dough into a ball, and using a lightly floured smooth rolling pin, roll dough to a ½ inch thickness. Gently push the dough around on the board or slide a large spatula underneath to make sure the dough is not stuck to the board before proceeding. Sprinkle additional flour-powdered sugar mixture underneath if necessary.tray of Springerli Cookies
  4. Rub some of the flour-powdered sugar mixture into the Springerle rolling pin to prevent dough from sticking; tap out excess flour. Roll the Springerle rolling pin firmly over the rolled out dough. Use a sharp kitchen knife or dough scraper to cut the rectangles apart using the straight lines between each design in the rolling pin as a guide. Reroll scraps and repeat. Tip: If you don’t have a Springerle rolling pin, cut the dough into rectangles about 1½ inches by 2 inches, or cut into any shape you desire.
  5. Lay cutout rectangles on top of the anise seeds in the baking pans 2 inches apart. Cover with a paper towel and let cookies sit for 12 to 24 hours to allow the cookies to dry and set the design.drying springerli cookies
  6. Preheat oven to 325 degrees F.
  7. Bake: Bake 15 minutes or until cookies are set and the top of the cookies are still pale and the bottoms are lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
  8. The cookies can be eaten immediately; however they are best when allowed to age at least 1 to 2 weeks. Wrap tightly in plastic wrap or foil, and then place in a sealed plastic freezer bag.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 325° Yield: 5 Dozen Cookies Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/cookie/springerle/