~~ a printable barefoot kitchen witch recipe ~~


  • 4 cups all-purpose flour
  • 1 tsp baking powder
  • 4 large eggs
  • 1 pound confectioners' sugar, sifted
  • 1 tablespoon grated lemon zest, chopped finely
  • anise seeds

What to do:

1.  Grease rimmed cookie sheets (or cake pans - the higher sides seem to keep the heat circulating in the pan and help the cookies rise higher, according to my mother-in-law) with shortening and sprinkle with anise seeds.

2.  Sift the flour and baking powder together and set aside.

3.  In a stand mixer on medium high, beat the eggs until light.  Add the confectioners' sugar, beat on low until combined (so the sugar doesn't fly all over your kitchen) and then switch to medium high and beat until the mixture is light in color and forms a thick ribbon when it pours off the edge of a spoon or spatula.

4.  Add in the lemon zest, and then, on low speed, blend the flour mixture in.

5.  Knead briefly on a lightly floured counter, wrap in plastic, press into a disc, and refrigerate for at least an hour.

6.  Working with a portion of the dough at a time, roll out on a lightly floured surface to about half an inch thick. 

7.  With a cookie cutter or a knife, cut dough into portions the same size as your springerle mold. 

8.  Dust the surface of a mold with confectioners' sugar.  Press the dough against the mold, flip over so dough is on counter and mold is on top, and press down evenly until the edge of visible dough is about a quarter of an inch thick, more or less.  (It will depend on how deep the mold is.) 

9.  Gently pull the dough off of the mold.  Trim the edges and place the cookie on a prepared cookie sheet or cake pan.  Continue with the rest of the cookies this way, spacing them about an inch apart.

10.  Place pans in a cool, dry place at least 8 hours or overnight.

11.  Preheat the oven to 300 degrees F.  Bake for 20-25 minutes until cookies are puffed up, but do not allow them to become golden or brown.

12.  Remove cookies from the pans soon after you take the pans out of the oven - if you let the cookies cool on the pans, they will stick.

13.  When cookies have cooled completely, pack them carefully in air-tight containers and allow to sit for about 3 weeks to mellow/age/mature - you pick the adjective.