Recipe For Cooking Springerle

4 eggs. 1 pound of flour. 1 pound of powdered sugar. 1 teaspoonful of baking-powder (scant). The grated rind of one lemon. 1/4 teaspoonful of salt.

Beat the yolks of the eggs until light colored and thick, the whites until dry, then beat together; add the grated lemon rind and the sugar, sifted, very gradually, beating all the time, lastly add the flour with the baking-powder and salt. All of the flour may not be required. Knead and cover closely; let chill two or three hours, then roll, a small piece at a time, into a sheet one eighth an inch thick; with a very close sieve dust the sheet of dough lightly with flour, then press the wooden springerle mould down very hard upon the dough, so as to leave a perfect impress of the pictures upon the dough; cut out the little squares with a knife and set aside, on a board lightly floured, over night. In the morning transfer to baking tins, buttered and sprinkled with anise seed, and bake in a slow oven to a light straw color. These delicious little cakes are quite universally made in Germany a few weeks before Christmas. Often they are kept on hand for months, and when eaten are softened in the beverage which accompanies them. Some of the pictures upon the moulds are grotesque, others are very attractive.

Springerle Mould