It’s great to involve kids in cookie-baking projects, but attention can wane. This particular recipe is perfect for those with a limited time/attention spans, of all ages! A special rolling pin is required, which will emboss a design on the cookie. But the dough is easy to make- just a few ingredients. Other recipes may contain extra ingredients, but this simple recipe seems to work perfectly.
Although this festive cookie takes little effort, some waiting is involved. The dough refrigerates for several hours, and the cut-out cookies need to air dry on parchment for at least half a day before baking. This gives them their texture- perfect for dipping in tea and such. Makes about 4 ½ dozen cookies.
- 2 eggs
- 1 c. sugar
- 2 1/4 c. flour
- 1 tsp. anise seed
- Optional: 1/2 tsp. anise extract, if desired
1. Cream: > 2 eggs > 1 c. sugar
2. Stir in, until very stiff: > 2 1/4 c. flour > 1 tsp. anise seed > 1/2 tsp. anise extract, if desired
3. Place on plastic wrap, patting out into a rectangle shape, for easier rolling later. Refrigerate 3-4 hours or more.
4. Roll or pat out on floured board, into a piece (or two) that are about the width of the rolling pin. Roll out with a “springerle cookie rolling pin”, pressing down firmly to emboss. Cut into squares, let dry at least 10 hours on parchment paper.
5. Before baking, use a spatula to lift the cookies from the parchment (so they stick less). Bake on the parchment at 325 degrees, 12-15 minutes. They shouldn’t brown, although the edges can get slightly golden. Let cool on racks; store for 1-2 weeks (these actually keep quite well).