6 egg whites
1 lb. powdered sugar
1 teaspoon baking powder
1/2 tsp. oil of anise
or 1 tsp. anise extract
3 1/2 cups all purpose flour
Optional: 2 tablespoons anise seeds, crushed
1 - Beat egg whites until very stiff, carefully fold in sugar gradually,
add oil of anise or extract.
2 - Sift flour and baking powder. Stir into egg mixture until a stiff dough forms.
3 - Divide the dough into thirds. Cover dough and chill for at least 3 hours.
Choose 4a or 4b and proceed:
4a - See molding instructions.
4b - After imprinting balls of dough (1 1/4" dia. for small cookie stamps),
place on floured cookie sheet, Allow to air dry 8 hours or more.
5 - Transfer cookies to greased or sprayed cookie sheet. Bake about
12-15 minutes in a slow 300-325 degree oven until firm and dry
[should not brown].
Remove from cookie sheets to wire racks.
Unlike anise, EVERYONE likes ORANGE SPRINGERLE COOKIES!
Try it! Works great with our "World's Smallest Springerle Press"
INSTRUCTIONS: Instead of oil of anise or anise extract, use 1 teaspoon orange oil (natural flavor) and optionally, the grated rind (zest) of one orange.
Hand Carved Picture-Cookie Molds
Meringue Springerle Cookie Recipe
Cookie Molds Carved by "America's Cookie Mold Carver" Gene Wilson
Hand Carved Picture-Cookie Molds
Meringue Springerle Cookie Recipe
Cookie Molds Carved by "America's Cookie Mold Carver" Gene Wilson
