Baking in memory of Grandma.
My grandmother was born of German immigrant parents, and even spoke some German at home as a very small child. One of the traditions she passed along to me is a love of Springerle cookies for Christmas. She did something to them to make them different from other Springerle recipes, and a few years ago she passed on both her recipe and the special rolling pin you use to make them. Last Christmas I was away from home and family and couldn’t continue the old tradition, but this year I’m home, so I’ve spent the entire afternoon making cookies of various types (hence the rather late post). Naturally of course, I want to share the tradition with all my lovely Readers.
Springerle Traditional German Christmas Cookies
- 3 1/4 Cups flour
- 1 heaping tsp of baking powder
- 4 eggs
- 2 cups of granulated sugar
- 4-5 drops of Anise oil
- Anise seeds
Sift together flour and baking powder. Beat eggs until thick and lemon colored. Add sugar gradually, beating for about 15 minutes. Add the anise oil while beating. Fold dry ingredients into egg mixture. Dough should be thick enough to roll out on a cutting board.
Roll dough to about 1/3 inch thick on a lightly floured board keeping a rectangular shape, only slightly wider than Springerle press/roller. Press Springerle roller well into the dough and then cut the squares apart with a sharp knife. Place on ungreased baking sheet which has been sprinkled with anise seeds. Cover with a towel to dry over night (or 5-6 hours). Bake in a preheated oven at 300F for 15 minutes.
I had meant to post pictures of the fresh cookies, but mine didn’t come out as pretty as they usually do. Luckily, they taste a lot better than they look.
Currently Reading: Miss Marple Omnibus by Agatha Christie