Wednesday, December 22, 2010
Springerle Cookies ~ Sugar Free
1) Combine the flour, Just Like Sugar, baking power and salt. Sift twice and set aside.
2) In the large bowl of an electric mixer, beat eggs at high speed until thick and lemon colored - 10 to 20 minutes.
3) At medium speed, add the butter to the beaten eggs and combine.
4) Add the lemon or orange peel and combine.
5) Remove the mixing bowl and add the flour mixture 1/2 cup at a time, combining with a spatula or wooden spoon. When the dough is too thick to mix with a spatula, knead it by hand until all of the flour is incorporated.
6) If the dough is still sticky, gradually add more flour until the dough no longer sticks to your hands.
7) Cover and refrigerate several hours or overnight.
8) Lay pieces of parchment paper over 2 to 3 cookie sheets and sprinkle with crushed anise seeds.
9) To roll out the dough, use whatever surface is comfortable. The dough is sort of like a bread dough. I used a piece of parchment paper on my counter-top and coated the parchment and rolling pin with a small amount of flour.
10) Divide the dough into 2 to 3 parts and keep each part refrigerated until ready to roll out.
The video provides very helpful information for these next steps.
11) Roll out the dough into a rectangle.
12) Brush the springerle board with flour and press firmly into dough. Lift the mold off carefully.
13) Coat the edge of a sharp knife, pastry wheel, pizza cutter or a metal scarper with flour and carefully cut along the lines in the dough.
14) Transfer the cookies to the parchment paper covered cookie sheets. Let stand at room temperature overnight or until the designs are well defined.
15) The next day, preheat the oven to 325 degrees F and bake for 10 to 15 minutes, until the cookies are a light golden color. Remove from the pan and cool completely.
16) Store cookies in a tightly covered container for 2 to 3 weeks before using.