Catholic Recipe: Springerle II
This is a simplified version of Springerle I.
Beat together eggs and salt until eggs are very light. Beat in sugar, a little at a time, and continue beating until the mixture is thick and lemon colored. Then add other ingredients, mix thoroughly and chill for 30 minutes. Knead dough a few seconds and roll out on board dusted with powdered sugar to 1/3-inch thickness. Press down floured springerle board or pin firmly on dough. Cut around pictures and let stand overnight. Bake on greased cookie sheets in moderate oven (325? F.) about 20 minutes. Do not brown.
Store springerle in covered tins for a week to ten days before using. A piece of apple placed in the container the day before serving keeps the cookies moist. Omit apple if hard cookie is desired. Substitute a teaspoon of almond or vanilla extract for the anise and lemon peel flavorings, if preferred.Recipe Source: Feast-Day Cakes from Many Lands by Dorothy Gladys Spicer, Holt, Rinehart and Winston, 1960