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Springerle Bavarian Cookies

Notes: 

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.

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Ingredients: 

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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