More Recipes Like Traditional Springerle - All Recipes
 
Photo of: Springerle IV

Springerle IV

Submitted by: Ginny 
These crispy anise-flavored cookies are pressed with individual molds or a Springerle rolling pin, allowed to dry overnight, and then baked. The cookies are stored for a week or two before serving for best flavor. This recipe uses bakers' ammonia and anise oil, which can be found in specialty stores or online. 
Photo of: Springerle I

Springerle I

Submitted by: Rosemarie Magee 
This is the old German recipe ... belonged to my mom-in-law at the time. I've been baking these for the past 30+ years! It remains a family favorite!! Look for a springerle rolling pin in antique stores. 
Photo of: Springerle VI

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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Photo of: Old Country Springerle

Old Country Springerle

Submitted by: Mark McLane & Brandon Beard 
Living In: Oklahoma City, Oklahoma, USA
These springerle, sweet german biscuits infused with anise, are very worthy of the effort and time required to bake them. 
Photo of: Springerle II

Springerle II

Submitted by: Ingrid 
You will need a springerle rolling pin (imprinted with different designs) for these cookies. 
Photo of: Springerle VII

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. 
Photo of: Springerle V

Springerle V

Submitted by: Shirley 
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. 
Photo of: Traditional Pfefferneusse

Traditional Pfefferneusse

Submitted by: DANICASB 
Home Town: Burlington, Wisconsin, USA
Family recipe for German peppernuts. Small, dense spice cookies that are tantalizing when dipped in coffee, or great on their own. This is the traditional version with molasses. 
Photo of: German Anise Christmas Cookies (Springerle)

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 
Photo of: Traditional Swedish Pepparkakor

Traditional Swedish Pepparkakor

Submitted by: Eal 
Paper-thin and spicy, these cookies are a beloved Swedish Christmas tradition. Thoroughly chilling the dough before rolling it out, and dusting cookie cutters with flour will make the cut-out process easier. 
 
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