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Lemon Springerle

Yield 3 cookies


  • 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

How to Make It

  1. 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.

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

  3. 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.

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

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

Christmas with Southern Living 1999