Granny Horton’s Traditional Anise Springerle

This dough yields excellent results with shallow molds and

intricate tiny details.

Recipe courtesy of Der Küchen Laden

www.derkuchenladen.com

What you’ll need:

4 eggs – well beaten

1 lb. sifted powdered sugar

1 Tbsp. grated lemon zest

½ - ¾ tsp. anise oil

4 ½ cups sifted cake flour,

Resifted with 1 tsp. baking powder

Optional: Anise seeds

Recipe Directions -

Beat eggs for 10 minutes on high speed. Add in powdered sugar, beat until well blended. Add lemon zest, anise oil and flour

mixture, mix well. Place dough in an air tight bag and refrigerate 1hour, or overnight. Roll out dough on a floured board to 3/8” thick.

Use a springerle mold or rolling pin to press designs. Cut apart cookies and place on a parchment lined cookie sheet. You may

place a few anise seeds under each cookie (optional). Let cookies sit out overnight, until tops of cookies are dry. Bake at 300° F for 10-15 minutes or until bottoms of cookies are a very light tan. Best to store in a plastic bag, in an airtight container for about 3 weeks

before serving. May store cookies in freezer.