Leonese Springerle Cookies

Ingredients

In this adaptation of Springerle cookies to Leonese cuisine, we incorporate the traditional flavors and techniques of León. While the German version often uses lemon zest, we replace it with anise seeds to infuse the cookies with a distinct Leonese flavor. Additionally, we embrace the decorative molds commonly used in León to create unique and intricate designs on the cookies. We alse have the original recipe for Springerle, so you can check it out.

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 4 large eggs 4 large eggs
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 1 tablespoon anise seeds 1 tablespoon anise seeds
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 26g, 15g
• Protein: 2g
• Fiber: 0g
• Salt: 0g

Preparation

1. 1.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
2. 2.
   Add the anise seeds to the egg mixture and mix well.
3. 3.
   Gradually add the flour to the mixture, stirring until a soft dough forms.
4. 4.
   Knead the dough lightly until smooth, then cover it with plastic wrap and let it rest at room temperature for 1 hour.
5. 5.
   Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper.
6. 6.
   Roll out the dough to a thickness of about 1/2 inch (1.3 cm) on a lightly floured surface.
7. 7.
   Press decorative molds onto the dough to create intricate designs.
8. 8.
   Cut the cookies into desired shapes using a sharp knife or cookie cutter.
9. 9.
   Place the cookies on the prepared baking sheet, leaving a small space between each.
10. 10.
    Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
11. 11.
    Remove from the oven and let the cookies cool completely on a wire rack.
12. 12.
    Dust the cooled cookies with powdered sugar before serving.

Treat your ingredients with care...

• Anise seeds — Toast the anise seeds in a dry skillet over medium heat for a few minutes until fragrant. This will enhance their flavor before adding them to the dough.

Tips & Tricks

• For a stronger anise flavor, crush the anise seeds slightly before adding them to the dough.
• To achieve well-defined imprints, lightly dust the molds with flour before pressing them onto the dough.
• Allow the cookies to cool completely before dusting them with powdered sugar to prevent it from melting.

Serving advice

Serve these Leonese Springerle cookies with a cup of hot tea or coffee for a delightful afternoon treat. They are also perfect for gifting during holidays or special occasions.

Presentation advice

Arrange the Springerle cookies on a decorative platter, allowing their intricate designs to be showcased. Dust them generously with powdered sugar for an elegant touch.