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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 6 |
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My Grandma would make these every year at Christmas - we called them pillow cookies because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used-what a wonderful way to remember her! Ingredients:
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 |
anise seed |
Directions:
1. In large mixer bowl, beat eggs at high speed until thick & lemon colored.
2. Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
3. 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).
4. Cut cookies apart between patterns.
5. Place cookies 1/2 apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
6. 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.
7. Remove to wire racks to cool.
8. Store cookies in a tightly covered container with some anise seeds.
9. Flavor develops fully after about 2 weeks.
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