Springerle with Fiori di Sicilia

My husband's family has German roots, and makes traditional Springerle cookies every Christmas. We've collectively worked our way through several variations of the recipe: we started with his grandmother's, moved on to the Joy of Cooking, and then stumbled across this gem from King Arthur Flour.

The King Arthur version steers clear of the traditional anise flavor and instead uses a floral and citrus extract called Fiori di Sicilia. We didn't want to invest in a bottle of fancy extract just for one recipe, so I whipped up a close approximation from extracts we already had on hand. The rose water adds a nice floral note, but is optional.

Springerle with Fiori di Sicilia
makes 2-3 dozen cookies

Combine to create home-made Fiori di Sicilia:
1/2 tsp. vanilla extract
1/4 tsp. orange extract
1/4 tsp. lemon extract
1/8 tsp. rose water

Beat together for 5-6 minutes, until the mixture falls in thick ribbons from the beater:
3 large eggs
3 cups (12 oz.) powdered sugar
1/2 tsp. salt
1 tbsp. lemon or orange zest
1/4 tsp. Fiori di Sicilia flavoring

Slowly add in 3 cups (12 oz.) of cake flour to form a stiff dough. (AP flour is an okay substitute, but results in a denser cookie.)

Wrap the dough in plastic wrap, and allow it to rest at room temperature for 30 minutes.

Flour your rolling surface and Springerle molds. Working with half the dough at a time, roll it out 1/4" thick. Press the mold firmly into the dough, then remove. Cut around the design and transfer the cookies to a greased baking sheet.

Allow the unbaked cookies to dry at room temperature, uncovered, for 24 hours. Turn them over once after 12 hours.

Bake at 250 for 35-40 minutes, until firm but not browned. Transfer them to a cooling rack.

Shopping list
3 large eggs
1 lemon or orange for zest

Check the pantry
3 cups powdered sugar
3 cups cake (or AP) flour
vanilla extract
orange extract
lemon extract
rose water