Springerle III Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 12, 2007
I made a double batch and at first it seemed too soft to roll out. I let it sit for about an hour and it was fine. I rolled some of them a little too thick the first time and they didn't puff up evenly. The rest were rolled about 1/4 inch thick before I rolled them with the springerle rolling pin and they came out great.
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Home Town: Seattle, Washington, USA
Living In: Tukwila, Washington, USA

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Reviewed: Dec. 19, 2001
This recipe is almost exactly the one I use that was handed down to me through my mother from my German grandmother and probably her mother.
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Reviewed: Dec. 6, 2004
The person who left the previous review must not have had springerle before. Springerle is a hard cookie that is very good for dunking; however they will soften up over time. I find this to be a very good recipe.
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Reviewed: Dec. 21, 2009
Any recipe that uses anise oil will have a black licorice taste. A springerle is a subtle sweet biscuit, German in origin. It does tend to be drier than what most Americans are use to in a sweet. As a previous review suggested, placing it in a storage container will soften it.
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Reviewed: Dec. 15, 2002
Incomplete directions - The dog won't even eat them! Look like biscuits. Taste like cough syrup. Need to improve this- a lot!
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Home Town: Lake Bluff, Illinois, USA
Living In: Weyauwega, Wisconsin, USA

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