Recipe - 1993 3rd Place Springerle

One half teaspoon Baker's ammonia
2 tablespoon Milk
6 Eggs, at room temperature
1 One half pound Confectioners' sugar
(about 6 cups)
One half cup Unsalted butter, softened
One half teaspoon Anise oil
One half teaspoon Salt
2 pound Cake flour, sifted
(about 8 cups)

Preparation time: 40 minutes Standing time: 1 hour plus overnight Cooking
time: 10 to 12 minutes Aging time: 1 week or more

1. Mash baker's ammonia with a rolling pin if it is not powdered. Dissolve
it in the milk in a small bowl and let stand 1 hour before using.

2. Beat eggs in large bowl of electric mixer until thick and
lemoncolored, about 5 minutes. Gradually beat in confectioners' sugar
until creamy and smooth. Add butter and beat again until creamy. Add anise
oil, dissolved baker's ammonia and salt; beat to mix. Gradually beat in
enough flour to make a stiff dough.

3. Cut off pieces of dough and work in more flour on a floured work
surface until dough is stiff enough to roll out and hold the design of the
springerle rolling pin or mold. Roll out on a lightly floured board with a
floured rolling pin to 1/4inch thickness. Press design on dough with a
floured springerle rolling pin or mold. Cut cookies apart using a floured
knife. Leave on work surface covered with a clean kitchen towel overnight.

4. The next day, heat oven to 325 degrees. Bake cookies on greased baking
sheets, until barely golden on the bottom, 10 to 12 minutes.
Cool on wire racks. Store in tightly covered tins and allow to mellow at
least 1 week before serving.

Note: This recipe also can be made using 1 One half teaspoons baking powder (in
place of the milk and the baker's ammonia) and anise extract instead of
anise oil. However, the cookies will not be as delicately textured and the
anise flavor not quite as rich. If using baking powder, add it with the
salt to the batter.

Connie Meisinger of Buffalo Grove tied for third place with this recipe.
from the Chicago Tribune sixth annual Food Guide Holiday Cookie Contest
December 2, 1993
Posted to MMRecipes Digest V3 #339

From: Linda Place placel@worldnet.att.net

Date: Wed, 11 Dec 1996 04:11:40 +0000