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This old fashioned Pennsylvania German recipe for making Springerle is taken from the book “Mary At The Farm And Book Of Recipes Compiled During Her Visit Among The ‘Pennsylvania Germans’” by Edith M. Thomas, printed by John Hartenstine, Norristown, Pennsylvania, in 1915.

4 eggs
1 pound sifted pulverized sugar
2 quarts flour, sifted twice
2 small teaspoonfuls baking powder

Beat whites and yolks of eggs separately, mix with sugar and beat well. Add flour until you have a smooth dough. Roll out pieces of dough, which should be half an inch thick. Press the dough on a floured form or mold, lift the mold, cut out the cakes thus designed and let lie until next day on a floured bread board.

The next day grease pans well, sprinkle anise seed over the pans in which the cakes are to be baked; lay in cakes an inch apart and bake in a moderate oven to a straw color. The form used usually makes six impressions or cakes 1-1/2 inches square, leaving the impression of a small figure or flower on surface when dough is pressed on form.

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