“Springerle recipe from Germany. The best! This recipe has been used in my family for at least 6 generations. The results more than make up for the long, labor-intensive prep and proofing process. There are hundreds of these in our kitchens and dining rooms around the holidays! The anise gives a very distinctive licorice-like flavor. If someone tastes one for the first time and doesn’t like it, I take the rest of the cookie and eat it so it doesn’t go to waste. I actually don’t bake long enough for the cookies to turn brown.”
Ingredients:
- 1 pound
confectioners’ sugar - 4
eggs, beaten well - 2 teaspoons
boiling water - 2 tablespoons
anise seed - 1 tablespoon
lemon zest - 4 cups
sifted all purpose flour - 2 teaspoons
baking powder
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