I am looking for a tried springerle cookie that is light in texture and soft when it comes out of the oven. Tranitionally these are made to dunk in coffee and get hard with time.

I'm not sure I've ever seen a "soft" springerle -- they're always a hard dunking cookie (like biscotti are hard dunking cookies) -- I did find a recipe for an anise sugar cookie that might fit your flavor and texture profile although they aren't springerles.

Would you like the recipe? I thought I would try them this year.

Martha

Just baked some of these! Don't know how hard they will get as they are still "resting"

these from a baked mix.

lady and linder would you both share your recipes? Thanks

This is from Taste of Home and I just cut it out to try this year. I always use Virginia Dare anise extract instead of the grocery store kind because the grocery store kind doesn't have enough punch!

Martha

ANISE SUGAR COOKIES

1 cup butter, softened
1-1/2 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar
2 eggs
1/4 to 1/2 teaspoon anise extract
3 cups all-purpose flour
1 to 1-1/2 teaspoons aniseed
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Frosting and coarse sugar, optional
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat
in eggs and extract. Combine the flour, aniseed, salt, baking powder
and baking soda; gradually add to creamed mixture and mix well.
Shape into 1-in. balls; place on greased baking sheets. Flatten with
a glass dipped in sugar.
Bake at 375° for 6-7 minutes or until set. Cool on wire racks. If
desired, frost cookies and sprinkle with coarse sugar. Yield: 9
dozen.

Thanks Linderhof, I made these this morning and they turned out well, they may be an alternative to springerle! Much less work!

Sandy O -- you're up early -- glad you like the cookies and gave them the thumbs up -- now I may have to make them!

Martha

quote:

My

I would like to respond to the post about springerle cookies. These were cookies my mother used to make every year. She would make them around the first of December and then put them in a ceramic crock in the attic with an apple, with the objective of keeping them from getting too hard. They would be very hard, even with the apple. As others have mentioned, they are intended to be dunked.

The way my mother made them, she had (and now I have) a special rolling pin which she would roll the cookies out with. The rolling pin implanted pictures on the cookies and, after they were rolled out, you cut them apart and then put them on a cookie sheet which had had anise seeds placed on it. The cookies were then left out to dry overnight, and then baked the next morning at a relatively low temperature. I have to tell you, that I like the anise seed approach MUCH better than using the anise oil or whatever it is that is suggested in some recipes. I've had the cookies both ways. I might also mention, that I have always loved these cookies - even though they tend to be on the hard side. They are very different, though, so probably would NOT be the sort of thing that would appeal to everyone! They are a traditional German Christmas cookie. I don't know where my mother got her recipe, but I assume it was passed down in the family. She was a wonderful cook and so were her relatives. If anyone is interested in the recipe, I would be willing to post it - but, sorry, you can't have my springerlie rolling pin!

Lois A.

Lois A -- my Dad's cousins always made springerle and true springerle IS made with anise seeds not oil and they are hard for they are meant to be dunked! (Milk for children/coffee for adults) I think they are an acquired taste and are not a mainstream Christmas cookie like gingerbread!

Loved hearing about your mother's traditions and the fact that you have your mother's rolling pin!

And yes, would love to see the recipe to see if it is like mine. Mine, once rolled, and cut and put on anise seeds is left to dry overnight and then baked.

Martha

If you had a soft Springerle, the impression would bake away.