Throw Off Your Fraud Team's Holiday Celebration With This Springerle Cookie Recipe
When I was growing up my father Bud would some times reminisce about a German cookie he liked to have during Christmas. He described this cookie as tasting like black licorice, something I abhor. Even so, one Christmas I decided to make the cookies to give to him as a gift. I've kept up that tradition for the last 10+ years.
Year by year these cookies have grown on me (not literally, mind you, that would be disturbing). The rest of my family didn't like them as well, but they become quite addicting. Depending on the type of anise extract or oil you get, they will taste in between black licorice and root beer. They are especially good with a large cup of coffee, a fraud fighters drink of choice.
If you decide to try the recipe, go into it with an open mind. The recipe and instructions may seem odd, but it works. Two things you need to make sure you have when creating these biscuits are a Springerle rolling pin and a good mixer.
The rolling pin can be of a simple design or you can find something that is intricate. Just Google "Springerle Cookies" and see all of the artistic designs.
As for the mixer, I personally use a KitchenAid Stand Mixer. I've heard of others attempting to make these with cheap mixers only to have the motors burn out. I suppose one could do this by hand, but it would be a great feat of strength to perform. That being said, I probably need to head to a gym.
If your workplace has a holiday party, be sure to bring these. You'll earn 'baking cred' from the ones who enjoy it. Regardless of whether it is liked or not, Springerles will throw people off.
In terms of what these cookies do for fraud fighters, the results are astounding. When dunked in coffee, those working in the industry showed a 20% increase in productivity above drinking coffee alone. I think it has something to do with the 15 minutes of mixing the egg, butter, sugar, and baking powder. Okay, so none of that is proven, but it would be cool if it were true.
If you cannot get over the anise smell or taste, you can sub it out with another extract. I've created lemon and maple versions of these cookies. I don't think they are as good, but they are tasty. Take a look at the ingredients and steps and give it a shot this winter when your kitchens become transformed into holiday bakeries.
4 large eggs
2 cups granulated sugar
1 1/2 tbsp butter, room temperature
1 tsp baking powder
1/2 tsp anise oil or 1 tsp anise extract
4 cups all-purpose flour
Line cookie sheets with parchment paper or use silicone baking mats to prevent cookies from sticking.
In a large mixing bowl, beat eggs on high speed.
Add sugar, butter, and baking powder; beat at high speed for 15 minutes, scraping the side of the bowl occasionally. Best in anise extract/oil. Gradually beat in flour until well mixed.
Lightly flour Springerle rolling pan; set aside.
On a lightly floured board, knead the dough a few times (the dough will be sticky at first so knead in just enough flour to make it manageable). Using a standard rolling pin, roll into a rectangle about 1/2 inch thick.
Using a Springerle rolling pin, roll slowly and firmly over the dough to make a clear design.
Using a sharp knife or pizza cutter, cut cookies apart and trim off outside edges. Place cookies on your prepared cookie sheets.
Roll out scraps of dough and repeat.
Let cookies stand, uncovered, overnight to dry.
Preheat oven to 350 degrees Fahrenheit. Palace oven racks in middle of the oven.
Only bake one sheet at a time. Bake approximately 10 minutes until slightly golden on bottom but white on top. Remove from oven and transfer cookies to wire cooling rack to cool.
Store cookies in plastic or metal cookie containers. Cookies texture and taste will enhance as they age, if you can hold off on eating them.
If you try this recipe, please let me know what you think, especially if you give it a few rounds. Hope you enjoy and Happy Holidays!