How To make Springerle Cookies
3 Eggs
1 1/3 c Sugar
1 1/4 ts Grated lemon rind
1/8 ts Baking powder
2 1/4 c All-purpose flour; to 2
-1/2,divide 1 1/4 ts Anise seeds; crushed
Recipe by: Southern Living
Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, and continue beating 5 minutes. Add lemon rind, baking powder, and enough flour to make a soft dough, beating well. Chill dough at least 3 hours. Let dough stand at room temperature 15 minutes. Turn dough out onto a floured surface; roll
dough to 1/4-inch thickness using a regular rolling pin. Roll with a floured springerle rolling pin, pressing firmly to imprint dough. Cut cookie squares apart. Place cookies on a wire rack; cover with a paper towel, and let stand in a cool, dry place about 12 hours to set the design. Sprinkle anise seeds onto well-greased cookie sheets. Top with cookies, design side up. Bake at 300 degrees for 15 minutes or until light yellow, but not golden. Cool on NOTE: Springerle is a particular kind of cookie that originated in Europe and is made with a special rolling pin having a carved design embedded in the surface. By rolling over the dough with this special pin, the design motif becomes imprinted on the dough. In addition to its distinctive design, the Springerle has a firm texture and a strong anise flavor that distinguishes it from other cookies. It is traditionally served at holidays and other special occasions. When shaping Springerles, first roll the dough with a regular rolling pin, then with the carved pin, pressing firmly to imprint the design. Cut the cookies into squares following the imprinted lines. Use this recipe to make Springerle Cookies. It contains very little leavening, so the cookies won't rise too much and will keep their design during baking. -----
How To make Springerle Cookies's Videos
How to Make Springerle Cookies
How to make springerle cookies. These are flavored with orange oil or orange extract but other traditional flavors include anise and lemon springerle. These are a traditional German Christmas cookies impressed with a decorative pattern either using a wooden mold or rolling pin. I am also using mooncake molds to impress patterns on these cookies. They are perfect for your Christmas boxes as they improve in flavor over time.
Ingredients:
6 eggs at room temp
1 1/2 lbs powdered sugar, sifted
1/2 cup butter (113g) at room temperature
2 tsp orange oil (preferred) or 1 Tbsp orange extract
1/2 tsp baker's ammonia dissolved in 1 tbsp milk for 30 minutes
1/2 tsp salt
2 lbs cake flour
rice flour or powdered sugar for dusting
???? Tools I used:
Mooncake molds:
Fat Daddio's Rolling Guides:
Ateco square fluted cutters:
Ateco round fluted cutters:
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Baker's Ammonia:
Orange oil:
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Aniseed Cookies Anisbrötli / Springerle
Anisbrötli / Springerle Swiss Anise Cookies
Recipe for 1 baking tray / about 20 pcs
(326kcal/100g)
Ingredients:
1 1/3 cups Flour (250g)
2x Eggs (135g)
1 1/3 cups Icing Sugar (225g)
1 Tbsp Aniseeds (6g)
1 Tbsp Kirsch (Cherry Brandy) (7g)
Some flour to roll out the dough.
Preparation method:
- Crack the eggs into a bowl and add the icing sugar.
- Mix well with a whisk.
- Add the aniseeds and the Kirsch and mix again.
- Pour in the flour and mix everything with one hand until it sticks too your hand.
- Remove the dough from your hand and put it back into the bowl.
- Cover the bowl with a kitchen towel and let the dough rest for 10min.
- After the rest knead the dough for about 2 min, now the dough shouldn’t stick anymore.
- Add some flour on to your working surface, put the dough on it and put some
flour on the dough.
- Spread out the dough with a rolling pin until it’s about 1cm thick.
- Press the mould in the dough and cut around it with a small knife.
(if you don’t have “Springerle moulds” use regular biscuit cutters.
- Put the cookies on a baking tray with baking paper.
- Knead the leftovers together and repeat the rolling out / cutting until all dough is used.
- Cover the cookies on the baking tray with a kitchen towel and let them rest for 24h at a warm place (not on the heater, better next to it).
- Bake the cookies at 160°C (320 °F) for 15 minutes with upper and lower heat (no vent).
- Remove the cookies from the tray after the baking and put them on a cooling rack.
Notice:
- The Cookies should not get brown, therefore do not bake them too hot.
“Anisbrötli” are very popular before and around Christmas.
Some hate them because of the strong Anis taste and others love them for the same reason.
These cookies don’t spoil easily but will get hard after a while, just dip them in some coffee, they will taste delicious.
Preparation time: 30min
Baking time: 15min
Start to Finish: 25h
Shelf life:
-You can keep these cookies in a tin for about 4-5 weeks, notice that the cookies will get hard after some time.
-The better choice would be to freeze them in an airtight bag and defrost them 2h before consumption. You can keep the cookies in the freezer for at least 3 months and they will taste still very fresh after defrosting.
#Cookswiss #Anisecookies #Christmascookies
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Making cookies with wooden cookie molds.
Quick and easy way to use wooden cookie molds .
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Chicken Chat - Springerle Christmas Cookies
It is Christmas time which means it is time for our homemade Christmas cookies. Our Springerle cookies are a true German tradition that have become a favorite with many. Learn how they are made here.
Homemade Springerle - German Style Cookies
This video shows how to make Springerle, which is a German style cookie. To make these, you need to have cookie molds. These molds imprint 3D pictures on the cookies. Enjoy making your own! Thanks for watching, commenting and subscribing!
#philcrockett #philcrockettyoutubechannel #springerle
Here’s a great site to purchase cookie molds:
10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
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