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SPRINGERLE (MOLDED CHRISTMAS COOKIES)

Category:    German, Cookies, Special, Christmas, Desserts
Yield:12 servings
 
      4 ea Eggs; Large                         1 ts Anise Extract
      2 c  Sugar                           4 1/2 c  Cake Flour; Sifted
 
  *  NOTE:
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Beat eggs until very light and fluffy.  Gradually add sugar; beat for 15
  minutes.  DO NOT underbeat.  Fold in anise extract and flour.  Roll dough
  3/8-inch thick.  Thoroughly flour springerle mold or rolling pin.  Press
  molds firmly to dough.  Cut cookies apart and place on greased and floured
  cookie sheet.  Let dry overnight at room temperture, covered with paper
  towels, or uncovered.  Preheat oven to 375 degrees F.  Place cookies in
  oven and immediately reduce temperature to 300 degrees F.  Bake for 15
  minutes. Cookies should not brown.  Store cookies 2 to 3 weeks to mellow
  flavor.  These cookies are very hard and may be used for dunking in coffee,
  tee or cocoa.  For Christmas, paint designs with egg yolk colored with food
  coloring. Makes 6 dozen.
 

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