These cookies start out soft but after approximately 3 weeks they harden into “dunkers.” (They do last a long time, yes!) The typical Pennsylvania Dutch cookie requires a mold, but I suppose that they may be manufactured by simply cutting them out. Anise can be replaced with various flavors; lemon and almond work well.
| Prep Time: | 12 mins |
| Cook Time: | 15 mins |
| Additional Time: | 12 hrs 33 mins |
| Total Time: | 13 hrs |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 4 eggs
- 2 cups white sugar
- 1 teaspoon anise extract
- 4 cups cake flour
- 1 tablespoon baking powder
Instructions
- In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise extract. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes.
- Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Flour a springerle mold or rolling pin, and press the design into the dough. Cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. Cover with a towel and let stand overnight.
- Preheat the oven to 300 degrees F (150 degrees C). Dust excess flour from cookies.
- Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.
Nutrition Facts
| Calories | 80 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 27 mg |
| Sugars | 8 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Great simple recipe for these cookies! I’ve made them before for my husband (very German family) and he loves them. The trick is to not over measure the flour and add a little fresh lemon zest.
These cookies are amazing! These turned out just like my German grandmother’s cookies did years ago. My only suggestion would be to add a bit more anise old (personal preference) and be sure not to overbake. Absolutely delicious!
These are good. Really grease the cookie sheet! These stick to parchment paper!