The recipe for Springerle is centuries-old. It originated in the German duchy of Swabia. Flavored with anise and lemon zest, the white cookie is deeply embossed with a carved rolling pin or by pressing into a mold. After forming, the cookies are dried overnight to set the design before baking.

We three have a low tolerance for the taste of anise and so I cut the amount of ingredients in half, using only two eggs instead of four. The half batch yielded about two and a half dozen cookies.

Sharon Tyler Herbst’s recipe does not contain a leavening agent. I whipped the eggs with a little salt, and added powdered sugar gradually. When ribbons formed, I folded in lemon zest and flour, then kneaded the dough for a bit before rolling it out and making the impressions. The cookies cured overnight on a bed of butter and anise before baking, bed and all, in the morning. They are stored with all the toasted anise seeds, and should soften and mellow.

Wikipedia has an interesting theory on the source of the name Springerle. We do not love these cookies. But again, we three have a low tolerance for the taste of anise. If you love that flavor, you may really enjoy them!

About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
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5 Responses to Springerle

  1. Next time, feel free to make the whole recipe and send the surplus to me… I love the flavor of anise, and Springerle!

  2. Sarah says:

    Oooh! I love anise. I bet I’d love these cookies.

  3. dawnk777 says:

    We often make these for Christmas and our recipe makes a ton and they last forever! We have a newer rolling pin with the designs on it and an older one. The older one has deeper impressions and makes a better design, in the end. My hubby is the one who likes to roll the design into the cookies. His mom always used to make them, when he was a kid. We love the the taste of anise! We put the cookies up in my daughter’s room, since we usually don’t have room in the kitchen and the dog doesn’t usually go upstairs, since they have to sit for so long. We will be making these again. Your cookies look just like the designs we get! I’m hungry for them now!

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