Springerle

Abby Reing

unnamed.jpg

Springerle are a family tradition; an anise-flavored German biscuit, embossed by a special rolling pin. Since I can remember, my Grandma Carolyn has had these waiting for me upon my arrival on Christmas break. She remembers that as a child, bounties of springerle cookies were stored in crocks in her attic around Christmas time. Months later her mother would find one crock half empty…. “I wonder what critter got into the cookies!”

Last year, I received the special rolling pin as a gift, appointing me as the family’s official springerle maker. These cookies go perfectly with a cup of tea, and get even better as they dry out in the days after they are made.

If you don’t have a Grandma to inherit a springerle pin (or press) from, they can be found on Amazon, etsy, and (if you look hard enough) garage sales.

Recipe:

pin.png

makes 5 dozen cookies

Beat eggs until light. Gradually stir in sugar, beating well after each addition. Stir in aniseed. Sift flour with baking powder. Add flour to make a stiff dough. Dough should be stiff enough to roll into 1/3 inch thickness. Flour springerle molds or roll, press hard on dough to get a good picture. Line cookie sheets with parchment, and sprinkle aniseed. Place cookies, picture side up, on cookie sheets. Let stand overnight in a cool dry place. Bake in a 300F oven for 15 minutes, until the underside of cookie is a pale yellow.

  • 4 eggs

  • 2 cups sugar

  • 2 tsp crushed aniseed

  • 3 1/2 cups sifted AP flour

  • 1/2 tsp baking powder

  • whole aniseed (3-4 tbsp)

Crème de Cornell