8 views
Family Traditions
Springerle are German anise-flavored cookies that go back at over 700 years in their tradition as special gifts during the holidays and other celebrations.
My childhood holiday memories bring back the smells of anise lingering in our small Midwestern home, complimenting the aroma of our usual white pine Christmas tree.
These delicious delicately flavored anise cookies embossed with a variety of wood carve rolling pin mold designs helped make the holidays a special occasion with family and friends. The name Springerle translates from German as ‘little jumpers’ because of their behavior of rising or ‘jumping up’ while they’re baking.
The Springerle recipe that I’m using callls for are 3 large eggs, 2.5 cups of powdered sugar, 3 cups flour, 1/2 of a lemon zest, two tablespoons of anise seeds 1/4 teaspoon baker’s ammonia, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1/2 teaspoon anise oil. These cookies a very dry cookie that are made without any fat. Springerle are conducive to long-term storage as they undergo a period of “ripening” for several weeks as their flavor and texture develops. Over time they develop a crunchy exterior and a slightly chewy center. Store in a tin or sealed container, containing some apple slices to help retain moisture and gradually soften the cookies over time. This recipe came from daringgourmet.com. However the online recipe was for a 9 cup flour base and even when I halved the recipe, my wife’s 30 year old Kicthen Aid started smoking, thus the 1/3 recipe works well for everyone. These cookies take a full day to make, factoring in hold times, so please carefully read the recipe details.
As a young kid, I would dip them in my sugar and cream coffee over Christmas break while watching cartoons or old war movies with my older brother. This morning’s Springerle dip was in black coffee while writing this story.
When my mom was a young girl, she remembers the delivery truck bringing Springerle cookies to her home. She remembers how fluffy they were and always wondered why hers were flat, lacking the “little jumpers” baking rise. In discussing her recipe, she never heard of using the baker’s ammonia; which supposedly gives the interior honeycomb rise that she remembers from the bakery home delivery truck when she was just a girl.
When my mom brought Springerle to my blind uncle Dick on several occasions, she would sneak up on Dick and place a batch of Springerle cookies under his nose. He would say, “Hey Cindy, it’s about time you showed up with my cookies.”
My mom and I are both now using this new Springerle recipe as we restart a new little jumper Springerle tradition. If not yet doing so, consider how you can start your own family tradition over the holiday season.
Happy Holidays 🎄🙏🏼🕯️
My childhood holiday memories bring back the smells of anise lingering in our small Midwestern home, complimenting the aroma of our usual white pine Christmas tree.
These delicious delicately flavored anise cookies embossed with a variety of wood carve rolling pin mold designs helped make the holidays a special occasion with family and friends. The name Springerle translates from German as ‘little jumpers’ because of their behavior of rising or ‘jumping up’ while they’re baking.
The Springerle recipe that I’m using callls for are 3 large eggs, 2.5 cups of powdered sugar, 3 cups flour, 1/2 of a lemon zest, two tablespoons of anise seeds 1/4 teaspoon baker’s ammonia, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1/2 teaspoon anise oil. These cookies a very dry cookie that are made without any fat. Springerle are conducive to long-term storage as they undergo a period of “ripening” for several weeks as their flavor and texture develops. Over time they develop a crunchy exterior and a slightly chewy center. Store in a tin or sealed container, containing some apple slices to help retain moisture and gradually soften the cookies over time. This recipe came from daringgourmet.com. However the online recipe was for a 9 cup flour base and even when I halved the recipe, my wife’s 30 year old Kicthen Aid started smoking, thus the 1/3 recipe works well for everyone. These cookies take a full day to make, factoring in hold times, so please carefully read the recipe details.
As a young kid, I would dip them in my sugar and cream coffee over Christmas break while watching cartoons or old war movies with my older brother. This morning’s Springerle dip was in black coffee while writing this story.
When my mom was a young girl, she remembers the delivery truck bringing Springerle cookies to her home. She remembers how fluffy they were and always wondered why hers were flat, lacking the “little jumpers” baking rise. In discussing her recipe, she never heard of using the baker’s ammonia; which supposedly gives the interior honeycomb rise that she remembers from the bakery home delivery truck when she was just a girl.
When my mom brought Springerle to my blind uncle Dick on several occasions, she would sneak up on Dick and place a batch of Springerle cookies under his nose. He would say, “Hey Cindy, it’s about time you showed up with my cookies.”
My mom and I are both now using this new Springerle recipe as we restart a new little jumper Springerle tradition. If not yet doing so, consider how you can start your own family tradition over the holiday season.
Happy Holidays 🎄🙏🏼🕯️
Related Stories
