These stamped designs embellish anise-spiced German springerles are ideal for keeping, for sharing, or even as an offering to Santa on Christmas Eve.
Makes about 60 cookies
- 4 eggs
- 41/4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ teaspoon anise extract
- 1 tablespoon fresh orange zest
- 31/4 cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- In a large bowl and using an electric mixer at high speed, beat the eggs for 5 minutes. Gradually beat in the confectioners’ sugar, then add the vanilla extract, anise extract, and orange zest, and stir to combine.
- In a medium bowl, sift together the flour, baking powder, and salt. With the mixer at the lowest speed, add the flour to the egg mixture in 3 batches. Mix until the dough just comes together. Divide dough in half, and wrap in plastic wrap; refrigerate for at least 1 hour.
- On a lightly floured surface, roll the first half of the dough to ¼-inch thickness. Dust a springerle mold with flour, and press the dough gently but firmly with the mold. Remove the mold; using a pastry wheel or a paring knife, cut individual cookies apart. Repeat process with the second half of the dough.
- Place the cookies on a lightly floured surface, cover with a clean kitchen towel, and let stand overnight to dry. Preheat oven to 250˚. Lightly spray 2 cookie sheets with baking spray.
- Place the cookies on the prepared baking sheets. With a pastry brush, sweep away excess flour. Bake for 25 to 30 minutes, and let cool on the baking sheets. Store the cookies in an airtight container for up to 2 weeks.