Carolyn Gass Hardimon
Grandmother of Haley, Amelia, Michael, &
Mia
Southern
Family and Consumer Science, M. S. - Teacher
43 years
“Springerle cookies are shaped with a rolling pin or
mold used to stamp designs onto the cookies!”
4 large eggs
1 pound confectioners’ sugar
1 teaspoon baking powder
2 teaspoons orange juice
1 teaspoon orange zest
3 cups all-purpose flour
1 teaspoon pure anise extract
Anise seeds
Flour
Beat eggs until
thick and lemon colored using an electric mixer, about 10 minutes. Gradually add sugar, orange juice and zest
and continue beating for another 10 minutes.
Add baking powder, anise oil and 2 cups of flour.
When mixture
becomes a soft dough, work in remaining flour.
Divide dough into thirds and cover each with plastic wrap. Place dough, rolling pins, molds, pastry
board and cutter in refrigerator for 3 hours.
Anytime between 3 and 24 hours, remove the dough and equipment from the
refrigerator. Sprinkle pastry board and
rolling pins with flour.
Using a standard
rolling pin, roll out the dough to ¼ -inch thickness. Using the springerle rolling pin, primly
press imprint into the dough. Cut
cookies apart with a pie trimmer or knife.
Using a spatula, place on a lightly floured cookie sheet, cover with a
tea towel or wax paper and let dry for at least 12 hours at room
temperature.
When ready to bake,
preheat oven to 325-degrees. Cover a
baking sheet with parchment paper.
Lightly sprinkle on anise seeds.
Place cookies on cookie sheet and bake until pale yellow in color, about
15 to 18 minutes. Bake only one cookie
sheet at a time. Remove cookies and dry
on a wire cooling rack. Place cookies in
an airtight container with wax paper between layers and mellow for 2
weeks.
Yield: 3 dozen.
Carolyn Gass
Hardimon, M. S. Home Economist