German Anise Christmas Cookies (Springerle)

Recipe View 5 mins In a medium bowl, sift together the flour and baking powder. Set aside. (5 minutes)

Recipe View 7 mins In a large bowl, using an electric mixer, whip the eggs and confectioners' sugar together until thick and pale, about 5-7 minutes.

Recipe View 5 mins Stir in the lemon zest and ground anise seed. Gradually add the flour mixture to the wet ingredients, mixing until just combined. The dough will be quite stiff. (5 minutes)

Recipe View 1 hrs Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably overnight. This allows the flavors to meld and the dough to become easier to handle. (1 hour)

Recipe View 10 mins Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. (10 minutes)

Recipe View 15 mins On a lightly floured surface, roll out the chilled dough to 1/2-inch thickness. Traditionally, a Springerle rolling pin is used to imprint designs on the dough, but you can also cut the dough into desired shapes using cookie cutters or a knife. (15 minutes)

Recipe View 10 mins Place the cookies about 1/2 inch apart on the prepared baking sheets. Sprinkle the tops of the cookies with the crushed anise seed. (10 minutes)

Recipe View 8 hrs Allow the cookies to air dry, uncovered, at room temperature overnight. This step is crucial for developing the characteristic crisp texture of Springerle cookies. (8 hours)

Recipe View 30 mins Bake in the preheated oven for 25-30 minutes, or until the cookies are lightly golden around the edges and firm to the touch. (30 minutes)

Recipe View Transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks. The flavor of Springerle cookies often improves with age.