Springerle Recipes - Allrecipes.com

Springerle

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Springerle 10

Springerle I

Springerle I

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  • Reviews
  • 18
"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." — by Rosemarie Magee 
Springerle V

Springerle V

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  • 11
"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." — by Shirley 
Anise Cookies (Springerle)

Anise Cookies (Springerle)

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  • Reviews
  • 7
"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." — by judy 
Traditional Springerle

Traditional Springerle

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  • 12
"Springerle cookies are a centuries-old, anise-flavored German Christmas cookie made using decorative, carved wooden molds or rolling pins. Allowed to dry overnight, the designs remain embossed in the cookies when baked." — by PREGOCOOK 
Springerle IV

Springerle IV

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  • 7
"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." — by Ginny 
Springerle III

Springerle III

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  • 5
"Here is a recipe for springerle I have had for over 30 years." — by Jan 
German Anise Christmas Cookies (Springerle)

German Anise Christmas Cookies (Springerle)

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  • Reviews
  • 3
"This are an old favorite made during holidays. They are very crisp, almost hard; good dunking cookies" — by MARBALET 
Springerle VI

Springerle VI

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  • 2
"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." — by Dlynn 
Springerle VII

Springerle VII

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  • Reviews
  • 1
"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." — by CADAMS 
Springerle II

Springerle II

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  • Reviews
  • 2
"You will need a springerle rolling pin (imprinted with different designs) for these cookies." — by Ingrid 
 
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