Springerle

• Produce

  • 1 tbsp Orange, Fresh Zest

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/2 tsp Anise extract
  • 1 tsp Baking powder
  • 10 1/4 cups Confectioners' sugar
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

• Other

  • 31/4 cups all-purpose fl our

Found on victoriamag.com

Description

Ingredients

• 4 eggs
• 41/4 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon anise extract
• 1 tablespoon fresh orange zest
• 31/4 cups all-purpose fl our
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Directions

• In a large bowl and using an electric mixer at high speed, beat the eggs for 5 minutes. Gradually beat in the confectioners’ sugar, then add the vanilla extract, anise extract, and orange zest, and stir to combine. In a medium bowl, sift together the flour, baking powder, and salt. With the mixer at the lowest speed, add the fl our to the egg mixture in 3 batches. Mix until the dough just comes together. Divide dough in half, and wrap in plastic wrap; refrigerate for at least 1 hour. On a lightly floured surface, roll the first half of the dough to 1/4-inch thickness. Dust a springerle mold with flour, and press the dough gently but firmly with the mold. Remove the mold; using a pastry wheel or a paring knife, cut individual cookies apart. Repeat process with the second half of the dough. Place the cookies on a lightly floured surface, cover with a clean kitchen towel, and let stand overnight to dry. Preheat oven to 250˚. Lightly spray 2 cookie sheets with baking spray. Place the cookies on the prepared baking sheets. With a pastry brush, sweep away excess fl our. Bake for 25 to 30 minutes, and let cool on the baking sheets. Store the cookies in an airtight container for up to 2 weeks.