Thursday, November 11, 2010

German Anise Springerle Cookies - Christmas Baking has begun.

Well it is Official my Christmas Baking marathon began this past weekend.  I started with German Springerle cookies as they have to age - and soaking some fruit in Jack Daniels for Whiskey Bread (which is currently in the oven ever so slowly baking  - that recipe will follow soon).

I am so excited that I am finally able to do my Christmas baking this year - after dealing with Cervical Cancer and complications the past two Christmas's  - I missed this soooo much.  I am going to be blogging about the numerous recipes that I prepare and share as Christmas gifts each year.  I am also going to be including any type of family tradition of history of the recipes.
Here is our heirloom Springerle rolling pin that I use to make this wonderful cookies.  It is on display, year around in my kitchen.  I was the fortunate one to have this beautiful wooden rolling pin passed down to me from my husband's mother (Marge) before she was called back home (God rest her soul).  She stated she was given the rolling pin from her Grandmother and believes it came over from Prussia.   

Marge also gave me the recipe she used out of her cookbook to make the Springerle cookies.

As you can see by the photo the recipe is discolored from age and edges are torn and worn from use over the years.  It excites me to know some day I am going to have the opportunity to pass down this recipe page and the rolling pin.  It is already awesome to see how my young children react to the tradition of Christmas baking at our house.
When I started to put the ingredients together this year my 5 year old son came into the kitchen.  He took a deep breath and started to smell with a smile.  He exclaimed, "I know what cookies you are making!  I love those".  The most difficult part is the "wait" until they are ready to eat around Thanksgiving time. I do cook up all the scraps that are left over so the boys and I can get a taste of the cookies before they have aged.

Well here is the Springerle recipe.  It is labor intensive but well worth the work and the wait.  I couldn't imagine making with recipe with out my Kitchen aid Stand Mixer - like they would have done without years and years ago.

4 eggs
2 cups granulated sugar
4 to 6 drops anise oil
1/4 teaspoon vanilla extract
4 cups sifted all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Beat eggs in large mixing bowl until very thick (about 15 minutes). 

Add sugar gradually, beating well after each addition.
Continue beating 15 minutes.
Blend in anise oil and vanilla extract.
Sift flour with baking powder and salt.
Fold into egg mixture, blending completely.

Roll out dough on floured surface in 1/2 inch thickness; then, with special Springerle rolling pin, roll out designs.

Cut along design lines into small squares.

Place on lightly greased cookies sheet or floured waxed paper.

I love to add Anise seeds on the lightly greased cookie sheet.  It adds great depth to the cookies when baked.

I love to use a pizza cutter to make nice and quick straight cuts of the dough after using the rolling pin.

Cover with a cloth; let stand 8 hours or overnight in a cool place.

Place cookies in 375 degree oven  and immediately reduce heat to 300 degrees; bake for 10 to 15 minutes.

Do not brown.

Let stand in tightly covered container several weeks to mellow.

I am thinking about doing a give away of a goodie basket of all my Christmas goodies that I will be making this season.  What does everyone think about that??


  1. Thank you Mrs. Mix-it - I also have a different German Anise cookie recipe that has been passed down - but these do not have to age - so I will be making them closer to the Holidays.

  2. Yum! Thanks for sharing. I am your newest follower. Thanks for visiting!

  3. Thank you Linda-wahm with a plan - you will have to come back later today and check out my Whiskey Cake recipe. Love your blog - I am now follow it and Thanks for the follow.


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