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Easy Springerle

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Ingredients
  Sugar 2 Cup (32 tbs), sifted
  Eggs 4 , separated
Ammonium carbonate cube
  Anise oil 20 Drop
  Grated lemon rind 1 Teaspoon
  Sifted all purpose flour 4 Cup (64 tbs)
  Anise seeds 1 Tablespoon
Directions

Stir sugar into beaten egg yolks.
Beat whites until stiff, add to egg yolks and sugar, and stir vigorously for 10 minutes either by hand or on an electric mixer using slow speed.
Crush ammonium carbonate thoroughly and add to mixture, along with anise oil and lemon rind.
Add flour in several portions, combining well.
Chill dough.
Divide into 3 or 4 portions; turn one out onto floured board and place others in refrigerator.
Roll out 1/4-inch thick.
Dust springer-lie board by tying a spoonful of corn starch into a twist of cheesecloth and striking it lightly against the board.
Stamp sheet of dough firmly with the floured springerlie board.
Cut cookies apart between designs, transfer them to a lightly floured board or cookie sheet, cover with a dry towel, and let stand overnight.
When ready to bake, brush flour from dried surface with a camel hair brush, and rub underside carefully with cold water.
Place cookies on a buttered baking sheet sprinkled lightly with anise seeds.
Bake in a slow oven (275° F.) until cookies are a delicate straw color, about 40 minutes.
Cool on baking sheet; then store in covered jar or box.
Springerlie may be eaten immediately, but they improve with age.
They are a hard cookie.
Makes about 6 to 8 dozen cookies, depending on size and thickness.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Spring

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