Grandma’s Springerle

(*) Christmas cookies grandmother’s style (1st prize of the

put. Beat the eggs for 10 to 15 minutes until thick and creamy. Then add the sifted powdered sugar and stir repeatedly for 15 to 20 minutes.

After 2/3 of the mixing time, add the staghorn salt, grated lemon zest and schnapps. Gradually knead in the sifted flour until a firm mixture is formed.

Chill the dough for 1 to 2 hours with the lid closed and then roll out on a smooth surface dusted with flour to a thickness of 1 cm. Press the model into the prepared dough, cut out the individual motifs with a kitchen knife or possibly a pastry wheel and leave to dry for 24 hours in a warm place. Grease the baking tray and sprinkle with aniseed. Wet the bottom surface of the Springerle with sugar water and place them on the prepared baking tray.

Preheat the oven to 170 °C and place the baking tray on the middle shelf. Leave the oven door open for the first 20 minutes and then close it completely for the remaining 20 minutes.

The Springerle are done when they rise by 1 cm during the baking process and form a base, which is called a “little foot”.

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