INGREDIENTS

INSTRUCTIONS

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 <placel@worldnet.att.net>
Date: Wed, 11 Dec 1996 04:11:40 +0000

A Message from our Provider:

“I bet you’re wondering where you are going to go to church tomorrow.”