This German sweet, lightly flavored with anise, is a mainstay of holiday cookie trays throughout Clinton County, and making them is almost as much fun as eating them! The cookies are shaped using a special Springerle board or rolling pin. The board shown, featuring animals and flowers, is about 125 years old and is used by Sandy Timmermann of the Timmermann House in Aviston, who also supplied this recipe.
Makes approximately 4 dozen
½ tsp. anise oil
1 lb powdered sugar, sifted
4 cups flour
½ tsp. baling powder
Best eggs with an electric mixer on high until light, about 10 minutes. Reduce speed and add the anise oil and sifted powdered sugar. Continue beating on medium speed until well combined.
Sift flour and baking powder; stir into egg mixture. Dough will be stiff.
Roll dough out on a flowered surface until 3/8-inch thick. Imprint with Springerle board or rolling pin; cut apart with sharp knife.
Place cookies on lightly greased cookie sheet and let rest, uncovered, overnight.
Preheat oven to 300°. Bake cookies 20 minutes.