31 December 2011


Last year over the holidays was the first time I had helped to make springerles, and I was amazed that the only anise flavor came from the aniseeds that the cookies lay upon. As I had recently taken up making my own extracts, and both Chris and I wanted more anise-y springerles, I made a lovely anise extract for this year's batch.

Making aniseed extract couldn't be more simple, either: Fill a small jar half way with aniseeds, top with vodka and let it sit for several months before straining. And I must say, this batch of springerles is most excellent. That said, whipping whole eggs 'til light and fluffy is still weird!

makes several dozen depending on thickness

3 large eggs
1-2 tablespoons of butter
1-1/2 cup sugar
1 teaspoon aniseed extract
1/4 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder

3 tablespoons aniseeds, or enough to cover your cookie sheet

1. Beat the whole eggs until light and fluffy and the eggs come off the beaters in ribbons

2. Add butter, sugar, and extract to the eggs and mix

3. Sift together the flour, salt, and baking powder

4. Add the flour mixture in 1/2 cup increments until you can no longer beat the mixture, then mix in by hand the rest of the flour

5. Roll out the dough so that it's 1/2 inch thick, then press into shapes so that it is at least 1/4 inch thick

6. Cut out the cookies and lay out approximately 3/4 inch apart on top of a cookie sheet that has been lightly covered with aniseeds

7. Leave out at room temperature overnight to 24 hours to dry out

8. Preheat the oven to 325°F and bake the cookies for 13-15 minutes. Do not brown!

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