How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for 1993 3rd Place: Springerle Recipe?

You need 10 ingredients. The key ingredients include: 1/2 tsp Baker's ammonia, 2 Tbsp. Lowfat milk, 6 x Large eggs, at room temperature, 11/2 lb Confectioners' sugar, and more.

Is 1993 3rd Place: Springerle Recipe suitable as general?

Yes, 1993 3rd Place: Springerle Recipe falls under the General category and is a great choice for this type of meal.

How do I store leftover 1993 3rd Place: Springerle Recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

1993 3rd Place: Springerle Recipe

Name: 1993 3rd Place: Springerle Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp Baker's ammonia; 2 Tbsp. Lowfat milk; 6 x Large eggs, at room temperature; 11/2 lb Confectioners' sugar; (about 6 c.); 1/2 c. Unsalted butter, softened; 1/2 tsp Anise oil; 1/2 tsp Salt; 2 lb Cake flour, sifted; (about 8 c.)

Eats Now Editorial Team · 3679 kcal · General

1
Preparation Time: 40 min Standing time: 1 hour plus overnight
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Cooking Time: 10 to 12 min Aging time: 1 week or possibly more
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1.
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Mash baker's ammonia with a rolling pin if it is not powdered.
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Dissolve it in the lowfat milk in a small bowl and let stand 1 hour before using.
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2.
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Beat Large eggs in large bowl of electric mixer till thick and lemon-colored, about 5 min.
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Gradually beat in confectioners' sugar till creamy and smooth.
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Add in butter and beat again till creamy.
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Add in anise oil, dissolved baker's ammonia and salt; beat to mix.
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Gradually beat in sufficient flour to make a stiff dough.
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3.
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Cut off pcs of dough and work in more flour on a floured work surface till dough is stiff sufficient to roll out and hold the design of the springerle rolling pin or possibly mold.
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Roll out on a lightly floured board with a floured rolling pin to 1/4-inch thickness.
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Press design on dough with a floured springerle rolling pin or possibly mold.
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Cut cookies apart using a floured knife.
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Leave on work surface covered with a clean kitchen towel overnight.
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4.
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The next day, heat oven to 325 degrees.
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Bake cookies on greased baking sheets, till barely golden brown on the bottom, 10 to 12 min.
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Cold on wire racks.
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Store in tightly covered tins and allow to mellow at least 1 week before serving.
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Note:This recipe also can be made using 1 1/2 tsp.
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baking pwdr (in place of the lowfat milk and the baker's ammonia) and anise extract instead of anise oil.
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However, the cookies won't be as delicately textured and the anise flavor not quite as rich.
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If using baking pwdr, add in it with the salt to the batter.
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Connie Meisinger of Buffalo Grove tied for third place with this recipe.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

1993 3rd Place: Springerle Recipe

Tips for the best results

Variations & substitutions

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