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From: bha@duke.UUCP (Baerbel Allingham)
Newsgroups: net.cooks
Subject: Re: XMAS COOKIE REQUEST (SPRINGERLE)
Message-ID: <6696@duke.UUCP>
Date: Wed, 11-Dec-85 09:12:38 EST
Article-I.D.: duke.6696
Posted: Wed Dec 11 09:12:38 1985
Date-Received: Fri, 13-Dec-85 20:30:38 EST
References: <381@lcuxb.UUCP> <182@dcc1.UUCP>
Reply-To: bha@duke.UUCP (Baerbel Allingham)
Organization: Duke University
Lines: 64
Summary: 

The German Christmas Cookies with a pale white look, anise flavor and
designs on them are "Springerle".

                            Springerle


	4 eggs
	500 gr powdered sugar
	1 pkg Vanillasugar *
	grated lemon peel of one lemon
	tip of a knive of cabonate of ammonia (Hirschhornsalz)
	20 gr ground anise
	2 Tbsp anise corns

Wisk eggs with powdered sugar and grated lemon peel until foamy. Add flour,
in lukewarm water dissolved carbonate of ammonia and ground anise in portions,
knead to a stiff dough, let stand 1-2 hours.
Roll dough out 1 cm [0.4 inch], press "Springerle Model" on dough and cut of
excess (flour mold). Place Springerle on a with anise corns sprinkled
cookie sheet and let ry over night.
Bake at 150-160 C [300-320 F] for 25-30 min.
If using mixer: first use the wirewhip then the dough hook.



                         Springerle

              The ingredients should be lukewarm.

	4 eggs
	500 gr sugar
	1 pkg. Vanillasugar *
	1/2 Teasp. carbonate of ammonia or baker's salt (Hirschhornsalz)
	kirsch (Kirschwasser)
	500 gr flour
	

Whip eggs, sugar and vanillasugar until foamy, by hand 1 hour, this way it
turns out the nicest or on low speed with a mixer until the batter is 
almost white and thick-foamy.
Then dissolve the carbonate of ammonia in little kirsch and stir in flour
and knead the dough. Wrap the dough in damp cloth and let stand 1 hour.
Roll out small dough pieces, sprinkle with a little bit sifted cornstarch
and smooth with your ball of the thumb. Press the "Springerle Model" on
top and cut off excess, then put it on buttered and floured cookie sheet
and let dry 24 hours in a warm room.
First bake a sample in the middle of the oven at 140 C [285 F] for 30 min.
The surface should stay white and the Springerle should have slightly
yellow "feet". In case the sample doesn't rise, dampen the bottom slightly,
they dried out to much.
The cool Springerle can be painted with food color and be hung on the 
christmas tree of on presents. 
Keep Springerle in tightly closed tin cans and bake at least 14 days
before you plan to eat them.

*) you can buy the brand Oetcker at gourmet shops or use 1 Teasp. vanilla
   extract.
   If you want a recipe for Vanillasugar, let me know I have one somewhere.



I hope you enjoy.

Baerbel Allingham