Lemony Hartshorn

     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.  
Frankfurter Brenten [White Marzipan] These are very rich cookies.  
          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
Hand Carved Picture-Cookie Molds
Lemony Hartshorn & White Marzipan Recipes
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
RECIPES: HARTSHORN, MARZIPAN
This page was last updated: March 7, 2017
HOBI Cookie Molds
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Springerle Cookies... ahhhhhhhhhhhhh
an intoxicating whiff of anise, a soft and chewy bite, followed by a sweet melting on the tongue!

HARTSHORN is said to be the secret ingredient for keeping the springerles soft and chewy.  Many pharmacies carry hartshorn and anise oil.