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“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

Directions:









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