Springerle Cookies with Granulated Sugar

Unlike many versions, this recipe uses granulated sugar (not powdered). It holds details very well. 

Ingredients

4 eggs

2 c sugar

4 c cake flour (plus 1/4 cup additional, may or may not be needed)

½ t anise oil (or other flavored oil)

 Instructions

Beat whole eggs until doubled in volume and foamy (almost like cappuccino foam), about 20 minutes. This step is important; as there is no added leavener in this recipe.

Add sugar gradually, beating well between each addition until all is combined.

Add the anise oil and blend.

Gently fold in the flour.

Let the dough rest, covered with a damp kitchen towel, for 30 minutes.

Knead your dough a bit. If it's too sticky, knead in the 1/4 c additional flour. This depends on the humidity, size of eggs, etc. 

Lightly flour your work surface.

Work with 1/4 of the dough at a time. Leave the rest covered with the towel.

Roll dough to 8 mm (or thicker, if your mold is deep) using Dough Thickness Guides.

Dust your mold and dough with flour.

Press the mold into the dough. Lift the mold straight up to remove.

Use a cookie cutter or knife to cut out as desired. Lift with a bench knife and place on a parchment lined baking sheet.

Repeat with remaining dough. Flour your mold each time before pressing.

Re-roll scraps up to two times. Any remaining can be used as testers to determine appropriate baking time/temperature.

Let cookies stand 12-24 hours to dry (depending on the humidity). They are ready when you see a border of lighter colored dry dough around the bottom edges of the cookie.

Bake at 300 for 15 minutes in the bottom of the oven. Cooking time may vary depending on thickness and size of your cookies. For larger cookies lower the temp to 285. Oven temperatures may vary, so watch them. They are done when they are just light golden brown on the bottom.

Keep cookies in a tightly covered container.