The Christmas Cookie Deck

Another great stocking stuffer, Lou Seibert Pappas' The Christmas Cookie Deck is a great way to celebrate the winter holidays with friends and family. Handy and convenient, it includes 50 easy-to-follow recipe cards that include many classic holiday favorites (Gingerbread, Frosty Snowmen, Lebkuchen, Florentines). The Persimmon-Date Cookies and Embossed Macadamia Stars are also tempting recipes to use for gift bags and party platters. Try the Springerle recipe below - your warm kitchen will be filled with a festive scent of spices...

Springerle

This centuries-old German cookie is stamped with a carved wooden mold to create an embossed design.

2 eggs
2 cups powdered sugar
1 3/4 cups all-purpose flour, plus more for dusting
1 tsp. baking powder
Dash salt
Aniseed for coating
Baking sheet

Using an electric mixer with a whisk beater, beat eggs in a bowl at high speed until fluffy. Add sugar and beat until very thick, about 5 to 10 minutes. In another bowl, stir together flour, baking powder, and salt. Gradually add the flour mixture to the egg mixture and beat well. Place in plastic wrap and chill 1 hour.

Dust baking sheets lightly with flour and sprinkle with aniseed. On a lightly floured surface, roll out dough 3/8-inch thick. Dust surface of dough with flour and smooth with fingertips. Press the mold into dough and lift up. Using a knife, cut out cookies and lace on baking sheet. Let dry overnight at room temperature; do not cover.

Preheat oven to 325 F. Bake for 20 to 25 minutes or until white on top. Transfer to racks.

Store in an airtight container up to 2 months.

Makes about 2 1/2 dozen.

www.chroniclebooks.com

Photo credit: Frankie Frankeny
Recipe used with permission from Chronicle Books.