Lemon Springerle

Oxmoor House
3 cookies


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3 large eggs
2 cups sugar
2 teaspoons grated lemon rind
1/2 teaspoon lemon extract
2 3/4 cups all-purpose flour
1/4 teaspoon baking powder
Vegetable cooking spray


Beat eggs at medium speed of an electric mixer until pale (5 minutes). Gradually add sugar, and beat 5 additional minutes. Add lemon rind and anise extract; beat well.

Combine flour and baking powder; add to egg mixture, beating well. Cover and chill dough at least 3 hours.

Let dough stand at room temperature for 15 minutes. Divide dough into thirds. Place 1 portion of dough on a floured surface; roll to 1/4" thickness. Lightly spray mold with cooking spray. Place dough over mold; press firmly and evenly to imprint dough. Trim excess dough around rectangle. Invert onto a large parchment paper-lined baking sheet. Repeat procedure with remaining dough.

Let cookies stand, uncovered, in a cool, dry place 1 hour to set design. (Cookies should appear slightly crusted.)

Bake at 225° for 2 1/2 hours or until light yellow, but not golden. Cool completely on pan. Carefully remove from parchment paper.

Created date

October 2003