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"SPRINGERLES" (GERMAN CHRISTMAS CAKES)

(German) - (Pennsylvania Germans)







4 eggs.
1 pound sifted pulverized sugar
2 quarts flour, sifted twice.
2 small teaspoonfuls baking powder.
Beat whites and yolks of eggs separately, mix with sugar and beat
well. Add flour until you have a smooth dough. Roll out pieces of
dough, which should be half an inch thick. Press the dough on a
floured form or mold, lift the mold, cut out the cakes thus designed
and let lie until next day on a floured bread board. The next day
grease pans well, sprinkle anise seed over the pans in which the cakes
are to be baked; lay in cakes an inch apart and bake in a moderate
oven to a straw color. The form used usually makes six impressions or
cakes 1-1/2 inches square, leaving the impression of a small figure or
flower on surface when dough is pressed on form.











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