Reviewed: Apr. 2, 2012

This recipe is great! Thanks for sharing. I did put some ground anise into the dough. About 2 tsp. I also don't have a rolling pin or stamps. I used a mold and pressed in the dough. It pealed right out with only a little coaxing.

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Reviewer:

catramamacat

Reviewed: Dec. 21, 2011

I am acutally rather disappointed: for some reason, my cookies raised in a "pillow" form, some of them cracked on top, and the designs nearly disappeared. I did leave them out overnight to dry, and they were quite firm (nearly hard) when I put them on the cookie sheet to bake them. My oven typically runs a lower temperature than the control setting indicates, so I don't think I was baking them too hot.

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Reviewer:

Sandy

Reviewed: Dec. 5, 2011

This is the recipe that I use. Only I also add 1/2 t of Anise Oil. Though anise is traditionally Christmas, they can also be made by omitting the anise seed and substituting other flavorings like Vanilla, Orange, etc. I have also made it with 4 cup powdered sugar instead of the 2 c. granulated. Both work, but I prefer the powdered sugar. I saw a suggestion on youtube recommending that you cook one to make sure your oven is right on and adjust. This year I had thick pads on the bottom. Just as I was finishing the last batch I connected with the fact that my oven was too cool. (Time to have the control board replaced.) I also used American acrylic cookied presses, so instead of the traditional 3/8-58 thickness I rolled them to a little under 1/4 inch. It is a good recipe. The grandkids and kids love them. Thanks for sharing.

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Reviewer:

Kathy

Reviewed: Aug. 28, 2011

Excellent recipe!! Thank you. Made for the first time for a German friend and it was a big hit.

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Katherine

Reviewed: Dec. 4, 2010

To bocaboda: my mother also called them the same thing but she was Swiss and spelled it 'chrabboli'.

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Reviewer:

Ma Kettle

Reviewed: Jan. 26, 2010

I buy really beautiful molds online. We love them ! Great recipe by the way !

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Reviewer:

Keena

Reviewed: Jan. 10, 2010

There are a lot of high reviews for this recipe so I have to wonder if my cookies might have been the result of user error. Everything that could have possibly went wrong did. My dough broke apart right away. I actually ended up fixing this by adding water. Even though I let these cookies sit out over night, the pretty impressions from my mold were gone by the time I baked them. The house never smelled like anise, like the ones my mother would make. Maybe, I should try to get her recipe. Anyway, these cookies taste ok, and I would like to thank the submitter of this recipe, but they weren't quite what I was looking for.

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Reviewer:

jennifer

Reviewed: Feb. 16, 2009

this looks very close to what my mom would make. I have the old board with beautiful designs. After letting the dough sit overnight she would brush the bottom of the cookie with water (or milk?) so it would rise from the bottom and preserve the design. Did not work as well in the warm Florida climate compared to Ohio.

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Reviewer:

Carrie Rechenmacher

Reviewed: Dec. 29, 2008

These cookies taste exactly like the Springerle cookies my German uncle used to make.

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Reviewer:

EAMJM

Cooking Level: Intermediate

Home Town: Deptford, New Jersey, USA

Reviewed: Dec. 21, 2008

I was terrified of making springerle until I used this recipe. Three successful batches and counting! Both my dad and my aunt have said these are just like their grandma used to make. I place the cookies on a cookie sheet with parchment paper sprinkled with anise seeds...saves tea towels. These have not hardened on me yet. Success! Am passing this recipe on to my daughter-in-law.

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