Springerle (Molded Christmas Cookies)

Recipe Ingredients

4		Eggs; large
2 cups	396g / 13oz	Sugar
1 teaspoon	5ml	Anise extract
4 1/2 cups	281g / 9.9oz	Cake flour; sifted

Recipe Instructions

NOTE: Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT under beat. Fold in anise extract and flour.

Roll dough 3/8-inch thick. Thoroughly flour Springform mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperature, covered with paper towels, or uncovered. Preheat oven to 375F.

Place cookies in oven and immediately reduce temperature to 300F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen.

Source:
Heinz Kindlimann

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