Springerle Cookie Recipe

These anise-flavored Christmas cookies have been a German tradition for hundreds of years. Their name dates back to an old version of the German language and translates into “little knight.” The unique style of these cookies comes from the molds used to create the pictures and impressions on them. Originally, these pictures depicted biblical or nativity scenes, and were made using wooden pans. Today, alternative pictures and impression methods have been created to make these cookies, including a springerle rolling pin.

Springerle

4 eggs
2 tablespoons butter
2 teaspoons baking powder
¼ teaspoon salt
2 cups white sugar
4 cups all-purpose flour
¼ cup anise seed

In a large mixing bowl, beat the eggs until very light.

Add the butter and sugar, mix together until fluffy.

Sift flour, baking powder, and salt, and then add the dry mixture to the egg mixture until well incorporated.

On a floured surface, knead the dough until smooth. Additional flour may be used if dough becomes sticky.

Cover dough with saran wrap, and chill in the refrigerator for 2 hours.

Flour a cutting board, and roll the dough to ½ inch thick.

Press a springerle pan/mold on top of the rolled dough to create impressions. Cut the dough at the borders of the pan.

Carefully remove the pan from the dough, and cut the cookie squares.

Sprinkle anise seed on a clean towel, and place cookies on top.

Allow to dry overnight, uncovered.

Preheat oven to 325°F.

Bake cookies 12 to 15 minutes on a prepared cookie sheet.

Cool completely, and store in an air-tight container to allow the cookies to absorb their anise flavor.