Springerle I

Springerle I

19

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 66 cals
Serving size has been adjusted!

Original recipe yields 60 servings

Adjust

Nutrition

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Beat eggs in large mixing bowl until very light.
  2. Add sugar and butter. Cream together until light and fluffy.
  3. Sift flour, baking powder, and salt. Add dry ingredients and combine.
  4. Knead dough until smooth ... add more flour to get a smooth dough if necessary.
  5. Cover dough and allow to chill in refrigerator for at least 2 hours.
  6. Roll onto slightly floured board to 1/2 inch thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place cookies on this. Allow to stand overnight (don't cover) to dry.
  7. Bake 12 to 15 minutes at 325 degrees F (170 degrees C).
  8. Cool completely. Store in tight tin container ... the longer they are stored, the more anise flavor they take up.

Reviews

19
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I have looked for this recipe for YEARS. My mother passed away 34 years ago, she made these at christmas time every year starting them in October.....she would store them in a large crock. I ha...

Most helpful critical review

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 a...

I have looked for this recipe for YEARS. My mother passed away 34 years ago, she made these at christmas time every year starting them in October.....she would store them in a large crock. I ha...

This recipe is the same as my great-rand motherj's except that she added the butter with the sugar. I decided to try it this way....DON"T!!! ...the fluffy eggs collasped!! Add the 2 Tbs. butte...

This is close to my German great grandmothers recipe. I modified it to taste almost exactly like it. I added a little grated lemon peel. You can also use the antique springerle boards as well as...

excellent! I had lost my recipe and glad to report this one is perfect!

my dad loves these cookies from his childhood so I made the receipe and he couldnt stop eating them!!

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 a...

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 plac...

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

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?)...