SPRINGERLE (MOLDED CHRISTMAS COOKIES)
Make and share this Springerle (Molded Christmas Cookies) recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time P1DT15m
Yield 72 cookies, 12 serving(s)
Number Of Ingredients 4
Steps:
- 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 springerle 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 375°F.
- Place cookies in oven and immediately reduce temperature to 300°F.
- 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, tea or cocoa.
- For Christmas, paint designs with egg yolk colored with food coloring.
Nutrition Facts : Calories 339.8, Fat 2, SaturatedFat 0.6, Cholesterol 62, Sodium 25.1, Carbohydrate 73.6, Fiber 0.9, Sugar 33.5, Protein 6.3
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