Anise Cookies (Springerle)

4.2
(17)
12 Reviews
3 Photos

This is a 100 year old recipe from Germany. I use it every Christmas. Its traditionally served with black coffee to dunk the cookie in. I prefer to eat them when they are still warm as the lemon flavor and the anise is a wonderful combination and the lemon is stronger at that time.

Submitted by judy
Updated on July 14, 2022
3
Servings:
25
Yield:
50 cookies
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Ingredients

Original recipe (1X) yields 25 servings

  • 4 eggs

  • 4 cups confectioners' sugar

  • 2 teaspoons lemon zest

  • 4 ½ cups cake flour

  • 1 teaspoon baking powder

  • 4 drops anise oil

Directions

  1. In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.

  2. On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.

  3. The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.