Recipes from Germany and Austria :: German and Austrian Desserts
Pennsylvania Dutch call them Schpringerkuche (springer cakes).
2 c. sugar
4 eggs
4 c. flour
10 drops anise oil
2 Tbsp. aniseed
Add sugar gradually to well beaten eggs and continue to beat for 15 mins. with electric mixer, or 1/2 an hour with rotary beater. Add anise oil and blend into mixture. Gradually add sifted flour and stir until a smooth, stiff dough is formed. Chill dough in refrigerator.
Roll out on lightly floured board to 1/4 in. thickness. Roll with a springerle roller or on a springerle board to make designs. Press firmly and cut on line of imprint. Place cookies 1 in. apart on ungreased baking sheet. Sprinkle and distribute with aniseed and let stand in a cool place overnight to dry.
Bake at 375 degrees fahrenheit for 3 mins., then reduce heat to 325 degrees fahrenheit for about 12 mins. longer.
When baked, these cookies should be light in color and appear frosted. Keep cookies in a tightly covered can for 2 or 3 weeks before using. To soften, put an apple in container a day or so before they are served.
Makes about 4 dozen cookies.
