Anise Cookies-Aniskager
Recipe: #22052
December 08, 2015
"You will need a springerle rolling pin for this Danish cookies. This is a roller covered with intricate designs and figures which stamps the cookies as you roll. Each design is enclosed in a square or rectangle. These need to be refrigerated overnight before baking"
Original is 36 servings
Ingredients
Nutritional
- Serving Size: 1 (41.6 g)
- Calories 141.3
- Total Fat - 0.8 g
- Saturated Fat - 0.2 g
- Cholesterol - 23.1 mg
- Sodium - 19.4 mg
- Total Carbohydrate - 31.5 g
- Dietary Fiber - 0.4 g
- Sugars - 19.5 g
- Protein - 2.4 g
- Calcium - 15.8 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Sift flour and baking powder together.
Step 2
Beat the 4 eggs until thick and lemon-colored. Add the anise.
Step 3
Add the powdered sugar a little at a time, beating until well mixed. Beat in the dry ingredients alternately with the lemon peel in small portions until thoroughly mixed. Chill the dough 2 hours, or until firm.
Step 4
Grease cookie sheets lightly and sprinkle with a few anise seeds.
Step 5
Roll dough ½" thick on a lightly floured board, with a springerle rolling pin. Press the roller heavily on the dough to get a good imprint, and then cut the cookies apart along the border lines stamped between the designs.
Step 6
Lift the cookies carefully onto cookie sheets. Cover and let stand overnight in the refrigerator.
Step 7
Bake in a preheated 350° oven for 30 minutes until lightly browned. Remove with a spatula at once onto a rack to cool. When thoroughly cooled, store in a tightly covered crock or jar for at least 10 days. Cookies will keep for months.
Tips
- Springerle rolling pin
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