1993 3rd Place Springerle

Title:
1993 3rd Place Springerle

Yield:
84 Servings

Categories:
Cookies,
Holiday




Ingredients:





   1/2 ts Baker's ammonia


     2 tb Milk


     6    Eggs, at room temperature


 1 1/2 lb Confectioners' sugar


          (about 6 cups)


   1/2 c  Unsalted butter, softened


   1/2 ts Anise oil


   1/2 ts Salt


     2 lb Cake flour, sifted


          (about 8 cups)






  Preparation time: 40 minutes Standing time: 1 hour plus overnight Cooking


 time: 10 to 12 minutes Aging time: 1 week or more


 


  1. Mash baker's ammonia with a rolling pin if it is not powdered. Dissolve


 it in the milk in a small bowl and let stand 1 hour before using.


 


  2. Beat eggs in large bowl of electric mixer until thick and


 lemon-colored, about 5 minutes. Gradually beat in confectioners' sugar


 until creamy and smooth. Add butter and beat again until creamy. Add anise


 oil, dissolved baker's ammonia and salt; beat to mix. Gradually beat in


 enough flour to make a stiff dough.


 


  3. Cut off pieces of dough and work in more flour on a floured work


 surface until dough is stiff enough to roll out and hold the design of the


 springerle rolling pin or mold. Roll out on a lightly floured board with a


 floured rolling pin to 1/4-inch thickness. Press design on dough with a


 floured springerle rolling pin or mold. Cut cookies apart using a floured


 knife. Leave on work surface covered with a clean kitchen towel overnight.


 


  4. The next day, heat oven to 325 degrees. Bake cookies on greased baking


 sheets, until barely golden on the bottom, 10 to 12 minutes.


  Cool on wire racks. Store in tightly covered tins and allow to mellow at


 least 1 week before serving.


 


  Note: This recipe also can be made using 1 1/2 teaspoons baking powder (in


 place of the milk and the baker's ammonia) and anise extract instead of


 anise oil. However, the cookies will not be as delicately textured and the


 anise flavor not quite as rich. If using baking powder, add it with the


 salt to the batter.


 


  Connie Meisinger of Buffalo Grove tied for third place with this recipe.


 from the Chicago Tribune sixth annual Food Guide Holiday Cookie Contest


 December 2, 1993


 Posted to MM-Recipes Digest V3 #339


 


 From: Linda Place 


 


 Date: Wed, 11 Dec 1996 04:11:40 +0000