By The Gourmet Farm Girl
If you come from German decent; you most likely know about Springerlets.
This recipe has been in my family for at least 100 years or more. The unique flavor profile in this cookie is Anise oil. If you like black licorice, you will like this cookie. It does require a Springerle rolling pin that looks like this. (They are available on the Internet)
4 cups flour sifted
1 pound bag powdered sugar
4 large eggs
1 teaspoon baking powder
1 teaspoon anise oil
In a large mixing bowl measure out all dry ingredients and sift together.
Beat the eggs in a separate large mixing bowl for 15 minutes; add the anise oil then slowly add the dry mixture and blend.
Cover bowl with a kitchen towel and chill for 2 hours
Preheat oven to 325 degrees
Roll out dough with a regular rolling pin to about 3/4 -1 inch thick; finish rolling with the springerle rolling pin to get the designs on top. Cut edges with a knife (or I used a jagged cheese cutter)
Place cutouts on a greased cookie sheet and let stand for 2-3 hours or until a light crust forms on top. Bake for 8-10 minutes or till lightly brown on the bottom.
Makes 3 dozen cookies
Note: These cookies dry out quickly; to keep them moist, place a slice of fresh bread in an airtight container with the cookies. Replace as needed.
If you like them dry; they go very well with a hot cup of rich black coffee.