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Sugar Zwieback

Submitted by: Maria

A German, twice-baked cookie with a crisp sugar crust.

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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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Filled Cookies III

Submitted by: AJRKJF

Cute butter cookies filled with a raisin and walnut mixture.

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Lebkuchen II

Submitted by: Robin J.

A traditional German Christmas cookie.

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Springerle IV

Submitted by: Ginny

This springerle cookie recipe is made with anise oil.

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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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German Filled Hoernchen

Submitted by: Elfi

Rich tart pastry of little horns. The filling can also be marmalade, a mixture of raisins or currants with cinnamon and sugar, or chopped hazelnuts with sugar and enough sour or sweet cream to bind the mixture.

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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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Coconut Macaroons German Style

Submitted by: MOTTOS

Kokosmakronen, the German style macaroon. These are more of a meringue cookie. A must for the Holidays.

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Lebkuchen VI

Submitted by: Debi

I brought this recipe over from Germany almost 20 years ago. It has molasses, cinnamon, nutmeg, cloves, honey and brown sugar in it. This is one of my favorite memories of Germany at Christmastime.

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Anise Drops

Submitted by: JBS BOX

My German grandmother used to make these every Christmas. She said using small eggs was a must.

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Pfeffernusse Cookies

Submitted by: Thebeansma

This recipe for the traditional German Christmas cookie features molasses and honey with a variety of spices.

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Lebkuchen I

Submitted by: Judy Schindler

Lebkuchen is a traditional German holiday cookie. It is high in spicy flavor.

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Zimtsterne

Submitted by: Diana

Spicy German cookies.

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Pfeffernusse

Submitted by: Kristi

These nut-sized cookies are spiced with ginger, cinnamon, cardamom, and pepper. They are called Pepperkaker, in Norway.

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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.

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Vanille Kipferl I

Submitted by: Christiane

This recipe is known in America as almond crescents. I converted the measurements and translated this recipe that has been in my family for generations. It's a German Christmas cookie.

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Anise Cookies (Springerle)

Submitted by: judy

This is a 100 year old recipe from Germany. I use it every Christmas. Its traditionally served with black coffee to dunk the cookie in. I prefer to eat them when they are still warm as the lemon flavor and the anise is a wonderful combination and the lemon is stronger at that time.

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Wainachsrollen

Submitted by: MARBALET

This recipe is adapted from my great-grandmother's recipe, that is over 100 years old. I had to wait 40 years before my mother would share this recipe with me. This recipe tastes similar to the "windmill" cookies that they used to sell in our grocery store-but my family thinks that this version is much more flavorful and softer.

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