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German Springerle Cookies

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Cookies Ethnic German


  • 4 Eggs
  • 4 c (1-lb) powdered sugar
  • 20 Drops anise oil (scant 1/4 teaspoon)
  • 4 c Sifted flour
  • 1 ts Baking soda
  • Crushed anise seeds


Preheat oven to 300 degrees. Beat eggs until very light. Gradually add sugar and beat 15 minutes at high speed until mixture resembles a soft meringue, this is very important; don't skimp on time. Add anise oil and blend gently. SIft together flour and baking soda and add to egg mixture at low speed. COver bowl tightly for 15 minutes. Divide dough into thirds and roll each piece into an 8 inch square a little more than 1/4 inch thick. WHile working with one keep others covered. Let stand 1 minute. Dust springerle mold with flour and presss into dough. Cut cookies apart. Place on lightly floured surface and let stand overnight. Grease baking sheet and sprinkle with ansie seeds. Brush excess flour from cookies, moisten lightly with water and place on bakinh=g sheets. Bake about 20 minutes and store tightly covered.
Source: Fred's disks for Edna Cookbook
MM by Cathy Svitek
From Gemini's MASSIVE MealMaster collection at