rollerWell, the Springerles are done, and they’re delicious. This is the only anise thing I like. Usually, just the smell of anise or licorice makes me feel kind of icky, but I purely LOVE these cookies!
I roll them out with an old Springerle roller that belonged to my stepdaughters’ mother. None of them make Springerles, so I get the use of it. I also have some little baked clay design presses that I use on the scraps, so I could use those if any of the girls wanted the roller. Meanwhile, I take good care of it, and think of Vivian every time I use it or see it. I wish I had known her. From everything I hear about her and from the things and recipes she left behind, I think we would have liked each other.

Anyway, here is a picture of the roller and a picture of the finished cookies. I don’t know if the designs will show up in the picture or not. The recipe follows below the pictures.

springerle

SPRINGERLE

  • 3 eggs
  • 2 tsp grated lemon peel
  • 3 cups all-purpose flour
  • 1/4 tsp salt
  • 1 1/2 cups granulated sugar
  • 1/2 tsp vanilla extract
  • 3/4 tsp baking powder
  • Granulated sugar or flour for rolling dough
  • 1 Tb anise seed, crushed

In large mixing bowl, beat eggs until light and fluffy; gradually beat in 1 1/2 cups sugar until mixture is pale yellow and thick. Stir in lemon peel and vanilla. Sift together 3 cups flour, baking powder and salt; blend into egg mixture. Dough should be smooth, not sticky; if necessary, add more flour. Cover and chill dough 2 or more hours. (I don’t do it this long, but this is what the recipe says. If the dough is too limp to roll nicely, chill it. Otherwise, chill it just till it’s cold.) Sprinkle board lightly with sugar or flour (I use sugar.). Roll dough 1/2-inch thick. Make designs on dough with springerle roller or molds, pressing hard to get a good imprint.
Cut dough into squares. Sprinkle anise seed over greased cookie sheets. Place cookies on cookie sheets; set aside, uncovered, for at least 12 hours to dry. Preheat oven to 325 degrees. Bake cookies 15 to 20 minutes, or until edges are pale gold (not brown). Cool on wire racks. Store in airtight container.Makes about 2 dozen cookies. The thinner you roll them, the harder they get and the more cookies this makes. They’re supposed to get hard, at least on the outside. They’re for dunking in coffee.

MA

Writing prompt: What are your character’s family’s traditional Christmas sweets? What does he/she treasure? What does he/she hate? Same thing?

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