Anise Cookies-Aniskager

Prep Time
Cook Time
1d 4h 30m
Ready In

"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 recipe yields 36 servings


  • 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 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 & Variations

  • Springerle rolling pin