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Basketmaker Cookies: Mary Cole's Springerle Recipe

Thanks to:
Linda Braun

  • 4 eggs (if small use 5)
  • 1 pound of confectioner's sugar (Aprx. 4 1/2 Cups sifted)
  • 1/4 tsp. annis oil flavoring
  • 1 tsp. baking powder
  • 4 1/2 cups (before sifting) CAKE flour
  1. Beat eggs until light (about 15 minutes).
  2. Stir in sugar and beat until well combined.
  3. Add the cake flour which has been sifted with the baking powder a little bit at a time and mix well.
  4. Chill one hour.
  5. Roll out on a floured board with regular pin. or Roll with Springerle pin to make designs.
  6. Arrange cookies on cookie sheets that have been greased. (I use waxed paper on big trays.)
  7. Leave exposed to air for 12 hours.
  8. Bake on greased cookie sheets at 350 degrees for 7 - 15 min. depending on the thickness.
These cookies are white; when they are baking and just barely begin to turn a tiny bit brown -- take 'em out now! When cool, store in covered containers for 2 to 3 weeks. This is supposed to soften them up, but they are still "dunkers". Great with coffee or chocolate milk!

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