The James T. Callow Folklore Archive

SPRINGERLE COOKIES

INGREDIENTS:
1 POUND POWDERED SUGAR
4 EGGS
4 CUPS OF FLOUR
1 TABLESPOON OF BAKING SODA
1/2 TEASPOON "ANISE" OIL
DIRECTIONS:
IN A LARGE BOWL BEAT EGGS AND SUGAR AT MEDIUM SPEED FOR 1/2 HOUR.
AFTER 1/2 HOUR, TURN THE MIXER TO LOW AND ADD THE REST OF THE
INGREDIENTS. ROLL DOUGH 1/4 INCH THICK AND LET STAND FOR 12 HOURS.
BAKE AT 350 DEGREES FOR 15-20 MINUTES.

Submitter comment: THIS IS A HARD COOKIE. WHEN THESE WERE MADE IN GERMANY, THEY WERE
STORED IN A DOUBLE PILLOW CASE. TO TRY TO PREVENT THEM FROM
GETTING TOO HARD TO EAT, 1/2 OF AN APPLE WAS PLACED IN THE PILLOW
CASE WITH THEM. THEY STILL HAD TO BE DUNKED IN SOME KIND OF
LIQUID THOUGH.

Where learned: MICHIGAN ; DETROIT