Springerle I Recipe - Allrecipes.com
Springerle I Recipe

Springerle I

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"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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Ingredients Edit and Save

Original recipe makes 10 dozen Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2004

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 have springerle boards instead of a rolling pin, they work the same way. THANK YOU FOR THIS RECIPE....IT'S THE REAL ONE.

 
Most Helpful Critical Review
Jan 11, 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.

 

19 Ratings

Dec 14, 2006

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. butter (melted and cooled) last of all FOLDING them in. I also roll out the cookies right away. I was going to try refrigerating them like her recipe says, but decided to do it Great grand-ma's way and roll them out lightly without the cooling. Two of my sons ask for springerle every Christmas:)

 
Nov 09, 2008

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 the rolling pin.

 
Dec 15, 2006

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

 
Dec 30, 2004

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

 
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.

 
Feb 18, 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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Nutrition

  • Calories
  • 66 kcal
  • 3%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 34 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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