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From: unixcorn@dcc1.UUCP (math.c)
Newsgroups: net.cooks
Subject: Re: XMAS COOKIE REQUEST (SPRINGERLE)
Message-ID: <182@dcc1.UUCP>
Date: Mon, 9-Dec-85 21:44:30 EST
Article-I.D.: dcc1.182
Posted: Mon Dec  9 21:44:30 1985
Date-Received: Tue, 10-Dec-85 07:25:52 EST
References: <381@lcuxb.UUCP>
Reply-To: unixcorn@dcc1.UUCP (math.c)
Organization: DeKalb Community College, Clarkston GA
Lines: 34

In article <381@lcuxb.UUCP> dmf2@lcuxb.UUCP (Giget) writes:
>     Would anyone have a recipe for German Christmas Cookies
>     that a pale white and hard as a brick with a anise flavor?
>

  The cookies are called Springerle, the recipe following is from
Joy of Cooking ( I think... it is copied over on a very tired looking
recipe card)


        Beat until light 4 eggs, add gradually and beat until creamy
  2 cups (sifted) sugar.  Sift together 3 cups sifted all purpose flour,
1/2 tsp double acting baking powder.  Add these to the above mixture and
blend in. 

   Sprinkle about 1/2 Cup flour on pastry cloth (or counter).  Turn out
the dough and knead with about 1/2 Cup more flour to make a stiff dough.
Roll out, about 1/3 inch thick.  If you have a springerle roller, imprint
the dough with it. If you have a springerle board, press it down on the dough
and imprint it with that.  Cut apart the squares and dry for 12 hours
in a cool dry place.

   Preheat oven to 300 deg.  Grease cookie sheet and sprinkle with
2 Tbls crushed anise seed.  Place squares of dough on sheet and bake
about 15 minutes or until the lower part is light brown.


  Hope this does the trick for you.  Happy Hols!
-- 

             unixcorn  (alias m. gould)

                   "there's a unicorn in the garden and he's eating a lily"
                    gatech!dcc1!unixcorn