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This family recipe was shared with me by Ann Pratt of Aloha, Oregon. Ann says that this
is the Schachner family recipe.
These have been and still are traditional Christmas cookies in Bavaria and
Austria for centuries. Springerle are white,
anise-flavored cookies, made from a simple egg-flour-sugar dough. Usually
rectangular or circular in shape, they have a picture or design stamped on
the top. The images are imprinted with specially carved
Springerle Rolling Pinsor flat
molds (Springerle presses or boards). After the cookies are baked, the
designs are sometimes enhanced with edible food colors, tempera,or
acrylic paints if the cookies are to be used as decorations.
The name Springerle
comes from an old German dialect and means "little knight" or "jumping
horse." Historians trace these cookies back to the Julfest, a midwinter
celebration of pagan Germanic tribes. Julfest ceremonies included the
sacrificing of animals to the gods, in hope that such offerings would bring
a mild winter and an early spring. Poor people who could not afford to kill
any of their animals gave token sacrifices in the form of animal-shaped
breads and cookies. Vestiges of these pagan practices survive in the baking
of shaped-and-stamped German Christmas cookies such as Lebkuchen,
Spekulatius, Frankfurter Brenten, and Springerle.
Scenes from the
Bible were some of the earliest images portrayed on the springerle molds.
and were used to educate those who couldn't read or write. Eventually, other
scenes were carved and the cookies soon reflected images of holidays,
events, and scenes from every day life. The cookies were also used to
celebrate births, weddings, and used as betrothal tokens. Exchanging
springerle during the holidays was a common practice very much like we
exchange cards today.
More favorite
Cookie Recipes
and
Secrets
To Making Perfect Cookies. Also learn
How
To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Shop
What's Cooking America's Kitchen Store for all
your cooking wants and needs. The store includes a large assortment
for all your cookie baking
needs such as
cookie sheets,
wire cooling racks,
brownie pans,
cookie
cutters,
cookie press,
cookie decorating kits,
Silicone Baking Mats,
and
more.
German Springerle Cookie Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Rolled & Cutout Cookies
Cuisine: German
Yields: makes many
Prep time: 20 min
Bake time: 10 min
Ingredients:
4 large
eggs
2 cups granulated
sugar
1 1/2 tablespoons butter, room temperature
1 teaspoons
baking powder
1/2 teaspoon anise oil or 1 teaspoon anise extract
4 cups all-purpose
flour
Preparation:
Line
cookie sheets
with
parchment paper or use the
Silicone Baking Mats to prevent the
cookies from sticking. I personally recommend that you use the
Silicone Baking Mats as
nothing sticks to them. Avoid insulated cookie
sheets as they will cause the Springerle cookies to brown during baking.
In a large mixing bowl, beat eggs on high speed
of your electric mixer until light and fluffy. Add sugar, butter, and baking
powder; beat at high speed for 15 minutes, scraping sides of bowl occasionally.
Beat in anise oil or extract. Gradually beat in flour until well mixed.
Lightly flour
your springerle rolling pin; set aside.
On a lightly floured board, knead the dough a few time (the dough will be sticky
at first, so knead in just enough flour to make it manageable. Using a standard
Rolling Pin, roll into a rectangle about 1/2-inch thick.
Using your floured
Springerle Rolling Pin, roll slowly
and firmly over the previously rolled dough to make a clear design.
Using a sharp knife, cut
cookies apart and trim off outside edges. Place cookies on your prepared cookie
sheets.
Roll out scraps of dough and repeat.
NOTE: Be sure to flour the rolling pin and board before
each pressing. This will insure the dough will not stick.
Place cookies
on your prepared cookie sheets. Let cookies stand, uncovered, overnight to dry.
NOTE: Drying preserves the image during baking.
When ready to bake:
Preheat oven to 350 degrees F. Place oven rack
in middle of oven.
Bake one (1) baking sheet at a time only. Bake approximately 10
minutes until slightly golden on bottoms, but white on top. Remove from oven and
transfer cookies to
wire
cooling rack
to cool (let cookies stand overnight to completely dry before storing).
Storage: Keep cookies in a tight container for
2 or 3 weeks before using to achieve the best flavor.
Yields: The number of cookies this recipe yields
depends on the size and thickness of your Springerle cookies.
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