4 eggs, 1 lb. powdered sugar
1/2 teaspoon oil of lemon,
1 teaspoon grated lemon
2 tablespoons melted butter,
1/2 teaspoon hartshorn
dissolved in a little warm water
1/2 teaspoon oil of anise
3 1/2 cups flour
Beat eggs 15 min. with mixer. Add sugar, beat until light.
Add oil of lemon and rind. Add oil of anise, butter and hartshorne.
Work in enough flour to make stiff dough.
Cover dough and chill for 3 hours.
These are very rich cookies. The ideal mold is our "World's Smallest Springerle Press" 1 cup almond paste, NOT almond filling
1/3 cup plus 1 tablespoon flour
1 3/4 cups powdered sugar
1 teaspoon water or flower water**
1 egg white
Knead all ingredients into firm, smooth dough. Sprinkle a board or pastry cloth with powdered sugar, roll out dough, and proceed as in the directions for molding springerle.
**Rosewater or orange flower water given an authenic European aroma and flavor.
**Available from The House-on-the-Hill
Hand Carved Picture-Cookie Molds
Lemony Hartshorn & White Marzipan Recipes
Cookie Molds Carved by "America's Cookie Mold Carver" Gene Wilson
Hand Carved Picture-Cookie Molds
Lemony Hartshorn & White Marzipan Recipes
Cookie Molds Carved by "America's Cookie Mold Carver" Gene Wilson
The prettiest of all cookies, they should taste as good as they look... and remain soft and chewy with an intoxicating whiff of anise and a sweetness that melts on your tongue.
THE SECRET is HARTSHORN which keeps them soft! Many pharmacies carry hartshorn - as well as anise oil.
The designs need to set up and dry for 8 to 24 hours.
- Gerry Kohler, Arnold MO
