Terry Baker’s Springerle
- Yield servings
- 4 eggs
- 1/4 teaspoon anise extract
- Zest from 3 lemons
- 2 cups granulated sugar
- 3 to 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- Beat eggs, anise extract and zest together with a mixer at medium speed. Beat in sugar gradually until creamy. Sift flour and baking powder together. Stir flour mixture into batter gradually, stopping when it get to stiff to stir.
- Sprinkle 1/4 cup flour onto a pastry cloth or stiff paper. Rub cloth with flour and sprinkle a little more flour on it. Scoop 1/4 of the dough onto cloth. Dust with flour and pat into a sheet 1/4-inch to 3/8-inch thick. Dust and rub gently with fingers until no stickiness remains.
- Press a clean, dry springerle mold firmly onto dough. Cut around mold by pressing a knife, cutter or wheel onto dough. Wipe blade clean with each cut. Remove scraps. Lift corner of cloth or paper to turn each cookie onto hand. Transfer to a waxed paper-covered baking sheet pressed side up. If dough sticks to mold during stamping, remove it with a toothpick, flour the mold and continue. Don’t use wet molds.
- Let cookies dry 12 hours uncovered. This preserves the picture.
- Preheat oven to 325F.
- Bake cookies 15 minutes. Cool and let dry 24 hours. Peel cookies from the waxed paper. Store loosely under a cloth so that drying may continue for several weeks. Or freeze cookies in a zip-top storage bag after drying two days.
- Remove from freezer before serving. Cookies will get too hard to eat after one or two weeks.
- To use as ornament, use a toothpick to make a hole before cookies dry and thread strings through holes once the cookies are dry.
Recipe courtesy of Terry Baker, Calvert, Texas