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Perfection Springerle Cookie Recipe

 

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These whisked egg holiday cookies date back to at least the 1600's and are made in Bavaria, Switzerland, and the Alsace area of France. For eating quality, ease and quality of prints this recipe is just perfection!
Ingredients:
  • 1/2 teaspoon baker’s ammonia (Hartshorn) or baking powder
  • 2 tablespoons milk
  • 6 large eggs, room temperature
  • 6 cups powdered sugar (1 1/2 #)
  • 1/2 cup unsalted butter, softened but not melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon of anise (if substituting fruit flavored oils, use 3 teaspoons)
  • 2 lb. box sifted cake flour (Swansdown or Softasilk)
  • grated rind of orange or lemon – optional (enhances flavor of the traditional anise or the citrus flavors)
  • more flour as needed

Dissolve hartshorn in milk and set aside. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Follow general directions for imprinting and drying cookies.

Bake on greased or baker’s parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie.

Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen.