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The Christmas Cookie Deck
Another great stocking stuffer, Lou Seibert Pappas' The Christmas Cookie Deck is a great way to celebrate the winter holidays with friends and family. Handy and convenient, it includes 50 easy-to-follow recipe cards that include many classic holiday favorites (Gingerbread, Frosty Snowmen, Lebkuchen, Florentines). The Persimmon-Date Cookies and Embossed Macadamia Stars are also tempting recipes to use for gift bags and party platters. Try the Springerle recipe below - your warm kitchen will be filled with a festive scent of spices...
Springerle
This centuries-old German cookie is stamped with a carved wooden mold to create an embossed design.
2 eggs
2 cups powdered sugar
1 ¾ cups all-purpose flour, plus more for dusting
1 tsp. baking powder
Dash salt
Aniseed for coating
Baking sheet
Using an electric mixer with a whisk beater, beat eggs in a bowl at high speed until fluffy. Add sugar and beat until very thick, about 5 to 10 minutes. In another bowl, stir together flour, baking powder, and salt. Gradually add the flour mixture to the egg mixture and beat well. Place in plastic wrap and chill 1 hour.
Dust baking sheets lightly with flour and sprinkle with aniseed. On a lightly floured surface, roll out dough 3/8-inch thick. Dust surface of dough with flour and smooth with fingertips. Press the mold into dough and lift up. Using a knife, cut out cookies and lace on baking sheet. Let dry overnight at room temperature; do not cover.
Preheat oven to 325°F. Bake for 20 to 25 minutes or until white on top. Transfer to racks.
Store in an airtight container up to 2 months.
Makes about 2 ½ dozen.
Photo credit: Frankie Frankeny
Recipe used with permission from Chronicle Books.
Happy Holidays!
Tami
Tagged as: baker, baking, confection, cooking techniques, dessert, entertaining, gifts, holiday, recipe box, recipes, Winter
