Anise seeds
4 eggs
2 cups sugar
4 cups sifted all-purpose flour
1 tsp baking soda
2 tsp anise extract
1. Grease cookie sheet; sprinkle with anise seeds.
2. Beat eggs with sugar until fluffy, light and thick in a large bowl. (beating will take 5 min. with an electric mixer. This step is important so your cookie will have a frosty top layer.) Stir in flour, a third at a time, soda and anise extract, blending well to form a stiff dough.
3. Roll out, about a third at a time, 1/2" think, on a lightly floured pastry cloth or board with a plain rolling pin.
4. Flour springerle rolling pin or individual molds. Roll slowly over dough; pressing down firmly enough to make clear designs. Dough will now be about 1/4" thick. If using individual molds, press firmly into the dough; carefully lift off mold.
5. Cut along lines to separate designs. cut around borders of individual designs. Lift each cookie carefully; moisten bottom with a drop of water. Place 1 inch apart on prepared cookie sheets. Brush excess flour from tops.
6. Let cookies stand, uncovered, overnight to dry.
7. Bake in a slow oven, 300 degrees for 15 min. or until firm and dry. (cookies should not brown.) Remove from cookie sheets to wire racks; cool completely. Store in a tightly covered container about a week to mellow.
Springerle2 eggs
1 1/4 cups granulated sugar
grated rind of 1 lemon
1 tsp anise seeds
2 1/2 cups sifted flour
1/2 tsp baking powder
1/2 tsp salt
Beat eggs until thick and lemon colored. Add sugar gradually; then beat with electric mixer for 10 min. or with rotary beaters for 20 min. Add flavorings and sifted dry ingredients. Roll 1/4 inch thickness. let stand until dry on top. To emboss designs press floured springerle rolling pin or board very hard on dough. cut around designs, let dry on board overnight. Remove to greased cookie sheets. Bake in slow oven 300 degrees F. for 25-30 min. (you may cover springerle with brown paper, since the cookies must remain whit on top.) Store in airtight container for at least 1 week before using.
Springerle1 lb. sugar
1 lb. flour
4 eggs
grated rind of 1 lemon
(pinch of baking soda if desired)
Beat egg whites until stiff, gradually add sugar and egg yolks and beat for 10 min. with an electric mixer; then add lemon rind and flour. Roll 1/4 inch thickness. let stand until dry on top. To emboss designs press floured springerle rolling pin or board very hard on dough. cut around designs, let dry on board overnight. Remove to greased cookie sheets. Bake in slow oven 300 degrees F. for 25-30 min. (you may cover springerle with brown paper, since the cookies must remain white on top.) Store in airtight container for at least 1 week before using.
Speculaas1/2 cup (1/4 lb.) butter or margarine
1 1/4 cups firmly packed brown sugar
1 egg, beaten
2 cups all-purpose flour
2 tsp ground cinnamon
1/2 tsp baking powder
In the large bowl of an electric mixer, beat butter with sugar until creamy. Beat in egg until fluffy. In another bowl, stir together flour, cinnamon, and baking powder. Gradually add dry ingredients to creamed mixture, mixing at low speed until well blended. cover and chill at least 2 hours.
To cut out with cookie cutters, roll well-chilled dough on a generously floured board to 1/16th inch thickness. Dip standard cutter into flour (or dust interior of molded cutter), then press into dough. With a wide spatula, transfer cookies to a well-greased cookie sheet, placing them about 1/2 inch apart.
If you're using a wooden mold, chill it in the freezer for about 15 min., then generously flour the inside. On a well-floured board, roll dough 1/4 to 3/8 inch thick (deep enough to fill inside of mold). cut a piece of dough the approximate length and width of the mold, then press it firmly into mold by flattening with a floured rolling pin. Carefully slide a spatula across top of mold to remove excess dough. Invert mold and tap gently against a hard surface (protected by a folded dry towel) to remove cookie. With a wide spatula, transfer to a well-greased baking sheet, placing cookies about 1 inch apart. (For very large cookies, lay greased side of sheet on mold, invert to release cookie, and bake one at a time.)
Bake in a 350 degree oven until edges begin to turn dark, about 6 to 8 min. for thin, rolled cookies or 8 to 10 min. for thicker, molded figures. Cool cookies on baking sheet 1 min. before removing them with a spatula to a wire rack. cool completely; store airtight at room temperature up to 2 weeks or freeze. makes about 4 dozen. thin, 3: square cookies or about 3 dozen. 2x6" molded cookies.
Lemon Cookies6 oz. unsalted butter
1 tsp vanilla extract
1 1/2 cups sugar
3 1/2 cups flour
1 egg
2 tsp baking powder
1 TBSP lemon juice
1/4 tsp salt
2 TBSP milk
Cream together the butter and sugar until light yellow, then beat in the egg. Add lemon juice, milk and vanilla extract. Sift together the flour, baking powder and salt. mix the dry ingredients into the butter mixture and blend well. (You will ave to knead in the last of the flour. Dough should be quite stiff.)
Form dough into small round balls (1" diameter) by rolling dough between your hands, lightly roll in flour and place on a buttered cookie sheet or baking pan 3" apart. Dust the patterned surface of cookie stamp with flour by pressing into flour and shaking off excess, then press the balls of dough flat. keep the stamp dusted with flour so that it will not stick to dough. Cookies should be tin (just enough dough to fill the indentation of the pattern of stamp). Bake for 10-18 min. until golden on the edges.
Note: It is advisable to test the dough first by forming one or two balls, pressing flat with the stamp and baking. The pattern should remain sharp during baking. If not, more flour can be kneaded into dough.
Any stiff cookie dough can be used with these cookie stamps.
Yield: Approx. 80 cookies.
Sewing
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