Traditional Springerle Cookies

Ingredients

• cooking spray (0 )
• crushed anise seeds (1.5 tablespoons)
• all-purpose flour (3.5 cups)
• baking powder (1 teaspoon)
• sugar (2 cups)
• eggs (4 )
• vanilla extract (0.5 teaspoon)
• confectioners' sugar (0.25 cup)

Instructions

1. Spray 4 cookie sheets with cooking spray; sprinkle with anise seeds and set aside until needed.
2. Mix flour and baking powder together in a large bowl until well blended. Place sugar, eggs, and vanilla in a separate large bowl; beat with an electric mixer until light and frothy, 5 to 8 minutes. Gradually stir flour mixture into egg mixture to form a thick dough.
3. Working with handfuls of dough at a time, roll out onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over dough. Place springerle molds onto dough; press down hard and evenly until the mold's design registers in dough. Remove the mold. Use a small knife to cut around each cookie, and place them 2 inches apart on the prepared cookie sheets. Repeat, until all dough has been used. Cover cookies with a lightweight cotton cloth, and allow to dry for 8 hours, or overnight. The designs will remain embossed in the cookies.
4. When ready to bake, preheat the oven to 250 degrees F (120 degrees C).
5. Bake cookies in preheated oven until tops are pale brown and cookies are set, 25 to 30 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 75
• fat: 1 g
• sats: 0 g
• carbs: 16 g
• fibre: 0 g
• protein: 2 g
• salt: 0.016 g