Best 2 Old Country Springerle Recipes

**Springerle: A Journey Through Time and Taste**

Springerle, a traditional German cookie, has been delighting taste buds for centuries, earning its place as a beloved holiday treat. These delicate anise-flavored cookies, characterized by their raised intricate designs, are a testament to the culinary artistry and rich heritage of German baking. Embark on a delectable journey as we explore the secrets behind Springerle's unique charm and present a collection of cherished recipes that capture the essence of this timeless confection. From classic Springerle to creative variations like Chocolate Springerle and Springerle Sandwiches, these recipes offer a symphony of flavors and textures that will tantalize your senses. Get ready to immerse yourself in the delightful world of Springerle, where tradition meets innovation, and every bite tells a story.

Let's cook with our recipes!

TRADITIONAL SPRINGERLE

Traditional Springerle image

We have made these very traditional German cookies every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops.

Provided by PREGOCOOK

Categories World Cuisine Recipes European German

Time 8h35m

Yield 48

Number Of Ingredients 7

Ingredients

1 ½ tablespoons crushed anise seeds
3 ½ cups all-purpose flour
1 teaspoon baking powder
4 eggs
2 cups sugar
½ teaspoon vanilla extract
¼ cup confectioners' sugar

Steps:

Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
Preheat oven to 250 degrees F (120 degrees C).
Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 16.1 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 9 g

OLD FASHIONED SPRINGERLE COOKIES

Old Fashioned Springerle Cookies image

These traditional Bavarian Christmas cookies are made with cookie dough rolled and pressed with a wooden imprinted square or rectangle block used to press onto the dough then the square is cut out with a a table knife or made with a rolling pin with the imprints on it(a special rolling pin) roll on the dough then cut with a...

Provided by Pat Duran

Categories Cookies

Time 40m

Number Of Ingredients 10

Ingredients

4 large eggs, separated
12 drops anise oil
1 lb powdered sugar
1 Tbsp butter, melted
1 tsp vanilla
1/2 tsp salt
1 lb cake flour ( or pastry flour)about 3 1/2 cups, sifted
1 tsp baking powder
1/4 tsp cream of tartar
anise seed

Steps:

1. Beat egg whites with cream of tartar until stiff. Add powdered sugar, slowly. Add melted butter,anise oil, salt and baking powder. Add 1/2 the flour, mix well. Add beaten egg yolks. Add remaining flour.Chill dough for 20 minutes before rolling.
2. Roll out dough to about 1/4 to 3/8 inch thickness, then press springerle board into dough firmly. Cut cookies apart. Brush off flour Roll dough a little at a time. Brush excess flour off cookies, and wipe a little water on the bottom of each cookie with your finger ; place on lightly greased cookie sheet sprinkled with crushed anise seed-not to close together . Let cookies stand to dry 2 to 3 hours. Bake at 250^ about 15-20 minutes. Don't let them get brown, Keep them straw colored.Remove to cool. Store in tightly covered container for at least three days before eating. So Good!

Tips:

Use high-quality ingredients. This will make all the difference in the taste of your springerle.
Make sure your dough is chilled before you roll it out. This will help prevent the dough from sticking to your hands and will also make it easier to cut out the cookies.
Roll out the dough to a thickness of about 1/4 inch. This will ensure that the cookies are cooked through but not too thick.
Use a sharp knife to cut out the cookies. This will help prevent the dough from tearing.
Place the cookies on a parchment paper-lined baking sheet. This will help prevent the cookies from sticking to the pan.
Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes. Keep an eye on the cookies so that they do not overcook.
Let the cookies cool on a wire rack before serving. This will help prevent the cookies from breaking.

Conclusion:

Springerle cookies are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for any occasion, from Christmas to Easter to a simple afternoon snack. With a little bit of time and effort, you can easily make your own springerle cookies at home.