ROLLED & PRESSED ART
These shaped-and-stamped German cookies
are a sure sign Christmas must be near.
The recipe for these traditional holiday treats
has remained unchanged since the 15th century.
Originally baked to honor "Church Holy Days"
in Bavaria and Austria, springerle cookies
have become a favorite at Christmas time
for Germans worldwide.
Original molds were hand carved,
depicting ornate scenes and designs,
and can occasionally be found in antique shops.
Here goes . . .
2 cups sugar
2 tablespoons butter (soft)
Beat for 15 minutes.
(Important: beat until fluffy)
4 cups all-purpose flour
1 tsp. baking powder
2 drops anise oil
zest of 1 lemon
Mix, just to combine
Roll out dough to 1/2-inch thick
press in images
Cut and lay onto sheet pan
Let sit out overnight (uncovered)
Bake 325˚ for 40 minutes
(don't let cookies brown)
Enjoy the traditional centuries-old
taste of springerle Christmas cookies.