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German Anise Christmas Cookies (Springerle)

Submitted by: MARBALET

This are an old favorite made during holidays. They are very crisp, almost hard; good dunking cookies

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Anise Cookies II

Submitted by: Ingrid

These are really good! It's my mom's recipe, originally from Europe! Enjoy!

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Springerle III

Submitted by: Jan

Here is a recipe for springerle I have had for over 30 years.

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Springerle II

Submitted by: Ingrid

You will need a springerle rolling pin (imprinted with different designs) for these cookies.

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Anise Seed Cookies

Submitted by: Bernie

Cookies flavored with anise seeds and flavoring. Decorate with colored sprinkles, sugar or confectioners glaze for a more festive appearance.

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This is the best tasting, easiest prepared springerle recipe I have baked over the past 35+ years. I use a springerle board for ease, vs. the rolling pin. My friends still love to receive these as gifts each Christmas.

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Springerle VII

Submitted by: CADAMS

My great-grandmother Schneider always baked these German cookies for the Christmas holidays. These cookies have a distinctive flavor that comes from anise oil. A springerle rolling pin is best, but one can use cookie presses. They are best if made about two weeks in advance and then stored in an airtight container before eating.

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Springerle VI

Submitted by: Dlynn

Soft at first, these cookies harden into 'dunkers' after about 3 weeks. (Yes, they keep a long time!) They need a mold for the traditional Pennsylvania Dutch cookie, but I bet that they can be made by simply cutting them out. You can substitute other flavorings for anise - lemon and almond are good.

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Crisp Anise Seed Butter Cookies

Submitted by: Barbara Carrigan

Crisp butter cookies flavored with anise seeds. A classic Christmas cut-out cookie.

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Anise Overnight Cookies

Submitted by: Darlene Tchirkow

Anise overnight cookie. Drop cookie onto greased cookie sheet and bake the next day. These are traditional in our family. Delicious with coffee! Anise oil can be found in drugstores or at a candy supplier.