Springerle are striking looking anise flavored cookies made by stomping rolled out dough with carved rolling pins or wooden molds They are said to come from the old Swabian region of Germany.
Makes 2 to 3 dozen assorted 2 to 4 inch cookies
Have all ingredients at room temperature, 68 to 70 degrees F. Grease cookie sheets.
Whisk together thoroughly:
3 1/4 cups all-purpose flour
1/4 teaspoon baking powder
Beat on high speed until lightened in color:
4 large eggs
Gradually add and beat until lightened in color, creamy, and thick enough that it drops in thick ribbons, about 3 minutes more:
1 2/3 cups sugar
1 teaspoon finely grated lemon zest
1 teaspoon anise extract
Stir in the flour mixture until well blended and smooth. Sprinkle a clean work surface with:
1/4 cup all-purpose flour plus more for the dough
Turn out the dough onto the work surface and sprinkle with a little more flour. Knead in enough flour to firm the dough and make it manageable. Divide the dough in half and place 1 portion in a sealable plastic bag to prevent it from drying out.
Roll out the other portion 1/4 inch thick, lifting the dough and lightly dusting the work surface and rolling pin as necessary.
Lightly dust a Springerle carved rolling pin or cookie molds with flour; tap off the excess. Firmly roll or press the Springerle rolling pin or molds into the dough to imprint designs. Cut the designs apart using a pastry wheel or sharp knife. With a spatula, transfer the cookies to the cookie sheets, spacing about 1/2 inch apart. Gather up the dough scraps and knead into the reserved dough. Repeat the rolling and imprinting process until all the dough is used. Set the cookies aside, uncovered, for 10 to 12 hours.
To bake, position a rack in the center of the oven. Preheat the oven to 300 degrees F.
If desired, sprinkle the cookies with:
2 to 3 tablespoons whole or crushed anise seeds
Bake, 1 sheet at a time, until the cookies are almost firm but not colored, 18 to 25 minutes. Transfer the cookies to racks to cool.
DECORATING AND STORING SPRINGERLE If desired, decorate the cookies by highlighting the designs with a food coloring wash as follows:
Dilute vegetable food colorings with a bit of water and, using a small brush, apply a light wash of color to raised areas of the imprint.
Or paint the raised areas of the imprint with edible gold leaf (available at specialty baking stores).
Let the painted cookies stand until completely dry, about 2 hours.
Store airtight for 3 weeks or for a more pronounced anise flavor add 1 or 2 teaspoons anise seeds to the storage container or freeze for several months.
