These cookies are a tradition in my husband’s German family. If you don’t like licorice then you won’t enjoy these cookies. They are very very heavy on the licorice flavor. My husband’s grandfather liked to let them sit out overnight and get hard and then dunk them in his coffee.
- 4 large eggs
- 3 cups flour
- 4 1⁄4 cups powdered sugar (1 pound)
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon baking powder
- 1⁄2-1 teaspoon anise extract
- In large mixer bowl, beat eggs at high speed until thick & lemon colored.
- Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
- On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2″ thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2″ thick).
- Cut cookies apart between patterns.
- Place cookies 1/2″ apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
- When ready to bake, preheat oven to 250-300° & place cookies 1/2″ apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
- Remove to wire racks to cool.
- Store cookies in a tightly covered container with some anise seeds.
- Flavor develops fully after about 2 weeks.