My friend asked me if I could make some cookies for him (I do a huge cookie bake every year). He said they are German cookies, they are square and white and he thought the name was "spring" something. Does anyone know what he might be talking about? Even knowing the correct name would be helpful, but if you have a recipe (or tips if you've made them) you could share, that would be awesome too! Thanks
2006-11-02 09:23:22 · 4 answers · asked by valsteam2060 3 in Food & Drink ➔ Cooking & Recipes
Make these cookies 2 weeks in advance. Springerle cookies are prepared then left to dry overnight before baking.
INGREDIENTS:
4 eggs
2 cups sugar
1 teaspoon anise extract
4 1/2 cups all-purpose flour
1 teaspoon baking soda
PREPARATION:
In a large mixing bowl, beat eggs on high speed of electric hand-held mixer until light and fluffy. Add sugar; beat at high speed for 15 minutes, scraping bowl occasionally. Beat in anise extract. Gradually beat in flour and baking soda, beating until well mixed.
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Chill dough for 1 to 2 hours. On a well-floured surface, roll out dough into a rectangle about 1/2 inch thick. Roll springerle rolling pin over dough or press with springerle mold. Cut dough around the pattern with a sharp knife. Place on greased cookie sheets. Roll out scraps and repeat. Let cookies stand overnight to dry. Preheat oven to 375°. Place cookie sheets in the preheated oven; reduce heat to 300°. Bake springerle for 25 to 30 minutes, until slightly golden on bottoms, but white on top. Let cookies cool on wire racks. Store in a tightly covered container for 2 to 3 weeks. Do not freeze.
Makes about 3 dozen springerle cookies.
2006-11-02 09:31:00 · answer #1 · answered by Anonymous · 1⤊ 0⤋
they are a licorice flavored cookie
Springerle Cookies
4 large eggs
1 pound fine granulated sugar
4 drops pure anise oil
4½ cups sifted cake flour
1¼ tablespoons crushed anise seeds (optional)
Beat eggs until thick. Add sugar gradually, beating well between each addition until all is combined and then beat for about fifteen minutes. This will make for a light finished cookie.
Add anise oil and blend. Fold in the flour lightly.
Roll out dough about one-half inch thick. Flour Springerle mold or rolling pin (with each use) and press firmly into dough. Cut cookies along line of imprint.
Place on greased cookie sheet. Sprinkle anise seeds of the sheet, if desired, then place cookies on sheet. Let stand overnight in a cool place to dry.
In the morning, place in a moderate oven (375° F.) to set the shape, but reduce immediately to a slow 300° F. When done, in 12 to 15 minutes, cookies should be only lightly colored, with the appearance of being iced.
You can color details with a brush, if you like, using a bit of food color with water.
Keep cookies in a tight can for 2-3 weeks before consumption to develop best taste. To soften, place a cut apple in the can two days before using.
2006-11-02 09:31:26 · answer #2 · answered by cuno's mom 3 · 0⤊ 0⤋
This site has about 23 different German cookies. Pehaps one of them will sound familiar to him.
2006-11-02 09:35:46 · answer #3 · answered by wine&foodcat 3 · 0⤊ 0⤋
go to :
http://www.recipelink.com
That is my fav. website for cooking questions.
could he maybe talking about Lebkuchen (sp?) they are white from pwd. sugar i believe.
2006-11-02 09:29:59 · answer #4 · answered by FunniBunni 2 · 0⤊ 0⤋