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Springerle (Molded Christmas Cookies)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.673
Energy (kCal)4129.69
Carbohydrates (g)885.687
Total fats (g)24.3219
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat eggs until very light and fluffy. | 2. Gradually add sugar; beat for 15 minutes. | 3. DO NOT under beat. | 4. Fold in anise extract and flour. | 5. Roll dough 3/8-inch thick. | 6. Thoroughly flour springerle mold or rolling pin. | 7. Press molds firmly to dough. | 8. Cut cookies apart and place on greased and floured cookie sheet. | 9. Let dry overnight at room temperature, covered with paper towels, or uncovered. | 10. Preheat oven to 375°F. | 11. Place cookies in oven and immediately reduce temperature to 300°F. | 12. Bake for 15 minutes. | 13. Cookies should not brown. | 14. Store cookies 2 to 3 weeks to mellow flavor. | 15. These cookies are very hard and may be used for dunking in coffee, tea or cocoa. | 16. For Christmas, paint designs with egg yolk colored with food coloring. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    anise extract 1 teaspoon - - - -
    cake flour 4 1/2 cups sifted 2231.73 481.055 50.553000000000004 5.3019

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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