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Bavarian cookies called Springerle are known for their distinctive flavor. The dough is rolled onto a floured surface, imprinted with clean, floured rubber stamps, dried overnight, and then baked. Use a skewer to press a small hole into the cookie before baking. Note: You'll find many different colors of luster dust at countrykitchensa.com. Reserve never-before-used stamps for these cookies.
3 3/4 cup(s) All-Purpose Flour
1/4 teaspoon(s) Salt
1/4 teaspoon(s) Baking Powder
4 large Eggs, at room temperature
1 3/4 cup(s) Sugar
1 teaspoon(s) Lemon Extract
1 teaspoon(s) Anise Seed, optional
Luster Dust, in assorted colors
cup(s)
all-purpose flour
1/4
teaspoon(s)
salt
1/4
teaspoon(s)
baking powder
4
large
eggs, at room temperature
1.75
cup(s)
sugar
1
teaspoon(s)
lemon extract
1
teaspoon(s)
anise seed, optional
Luster dust, in assorted colors
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1st Keep
 Jessica_Rose
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