Are you looking for a new, fun recipe for cookies? This anise-flavored, white cookie is a regional specialty from Southern Germany, more precisely form the Swabian region of Baden-Württemberg. This specific cookie is known as Springerle. Springerle is special in Germany from its decorative charm since they feature intricate imprints that are made by pressing a mold into the rolled dough and allowing the impression to dry before baking.The molds range form simple patterns and folkloric motives all the way to very intricate depictions of animals, people or localities.
special wooden molds
4 large eggs
2-1/4 cups (450g) confectioner’s or super-fine sugar
4 cups (450g) flour
1 teaspoon baking powder
1/2 cup anise seed
Beat eggs until thick. Gradually add sugar and beat well until combined. Fold under the sifted flour and baking powder. Roll out dough to about 1/2 inch thick. Flour the Springerle mold (each time it is used) and press firmly into dough. Remove mold and cut the cookies along the outside lines of the imprint.
Place cookies on a board or cookie sheet that is sprinkled with anise seeds. Let dry in a cool room overnight. Butter a cookie sheet and place Springerle on it.
Bake at 250° F until light golden on the bottom and white on top (about 15 minutes).
What kind of imprints have you designed when making these cookies? Please share in the comments below.