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Springerle Cookies

Created by Dreamer_in_Ontario on October 7, 2011

1/2 teaspoon salt
1/2 teaspoon anise ( if substituting fruit flavored oils, use 3 teaspoons)
2 pounds sifted cake flour
Grated orange rind or grated lemon rind ,optional ( enhances flavor of the traditional anise or the citrus flavors)
Flour, ( more as needed)

Step 1: Dissolve baker's ammonia in the milk for 1 hour.
Step 2: Beat eggs until thick and lemon coloured, about 10 minutes with a heavy duty mixed, longer with a hand mixer.
Step 3: Slowly beat in the powdered sugar, then the softened butter, beating until the mixture is creamy.
Step 4: Beat in the hartshorn and milk, salt, flavouring oil and grated citrus peel, if using.
Step 5: Gradually beat in as much of the flour as possible with the mixer, then stir in the rest of the flour to make a stiff dough.
Step 6: Turn the dough onto floured surface and knead in more flour until stiff enough to make a good print. (The amount of flour needed will depend on the size of the eggs and amount of humidity.
Step 7: Dust a surface with flour and roll out the dough to about 1/3 " thickness.
Step 8: With a clean dry pastry brush, brush springerle molds with cake flour and press into the dough.
Step 9: Cut out cookies with a knife, pizza cutter, pastry wheel or cutter.
Step 10: Place cookies on a kitchen towel, uncovered, to dry for 2 to 24 hours.
Step 11: Bake on a greased or baker's parchment lined cookie sheet at 225 F to 325 F until barely golden on the bottom. This will take 10 to 25 minutes, depending on the size of the cookies.
Step 12: Cool completely on rack and store in tins.