Mother's Springerle IV

Category: Cookies Region: Germany Switzerland Special diet: Dairy-free From: Horst EhrhardtAmerican measurements

Ingredients

• 12 eggs
• 1360 g sugar
• 1360 g flour, sifted
• grated rind of 5 lemons rinds
• 0.75 tsp potssium carbonate
• 3 to 4 tsp anise seed.
• One of:
• rum
• arak (improves the dough)

Directions

Beat the eggs, and lemon rinds until very foamy, add the sugar as the mixing continues. Paddle beat in the flour with the potash.

Be sure the dough is no longer sticky. Roll out the dough to approximately 3/8 inch, either with a Springerle rolling pin, or with a standard pin, then use the wooden forms available in some kitchen supply houses. Separate them and place side by side on an air cookie sheet. Allow to dry overnight.

Next day, bake at 175 degrees C for 10 - 15 minutes. DO NOT ALLOW TO BROWN!