Springerle Cookie Baking Tradition Continues
Annie and Springerle Cookies
Springerle Cookies are a tradition handed down through many generations in my family. I remember my Grandma’s cookies and how she would put a piece of apple in the cookie tin with the cookies to make them softer.
I made the cookies with my Mom many times. Mom died on November 11, 2009 after several years in an Alzheimer’s Care Center. It’s been quite a while since I’ve made the cookies. I brought along my Mom’s old rolling pin when I visited with my son’s family for Christmas.
My son and I had great fun doing the cookies with his two little ones,
Annie, 3 and Davey, 5. They did a great job of rolling the dough flat first and then using the special rolling pin to create the designs on the dough.
I’ll include the recipe below if you’d like to try making them. You can find the rolling pins online … even Amazon has them!
2 cups sugar
4-6 drops anise oil
1/4 tsp. vanilla extract
4 cups flour
1 tsp. baking powder
1/4 tsp. salt
Add sugar gradually, beating well after each addition . Continue beating 15 minutes. Blend in anise oil and vanilla extract. Sift flour with baking powder and salt. Fold into egg mixture, blending completely. Roll out dough on floured surface to 1/2 inch thick (slightly less). With special Springerle rolling pin, roll out designs. Cut along design lines into small squares. Place on lightly greased cookie sheet or floured waxed paper. Cover with a cloth; let stand 8 hours or overnight in a cool place. Place cookies in 375 degree oven and immediately reduce heat to 300. bake for 10 to 15 minutes. Do not brown. Let stand in tightly covered container several weeks to mellow. (If a Springerle mold is used, roll out dough to 1/4 inch thickness. Press floured mold into dough. Lift off and cut along design lines with knife.)
Springerle Rolling Pin
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Comments
Reading this and your other article with the mashed potato casserole, made me think of my mom who past on May 1, 2009. We use to make cookies using her Sunbeam Mix Master Mixer. That thing was huge and heavy and we always used the stand that came with it. (It was a great mixer; really loved it.) We have spent many an hour making oatmeal cookies and sugar cookies which we would put through a cookie press to get fancy shapes. It’s always special to have memories such as these. Hugs, Elaine
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