Christmas Cookie Time - Springerle

For as long as I can remember my mom has made cookies at Christmas time. My most favorite are Sand Tarts (a really thin, buttery, sugar cookie cut-out) and Springerle. Springerle are easily my favorite cookie of all time. Very few people even know about them. So I'm here to hopefully create a new favorite for you.

You can read a bit about the Germanic history behind springerle and why the cookies have pictures on them. I don't yet own a springerle rolling pin. I think this is the year I'm going to buy one. They're not that expensive and they look so pretty. And they tell a story. What could be better for a writer/cook?

I want to say you should be a fan of licorice before you start this recipe. But the anise gives the cookie a much more subtle flavor than licorice. It is distinct and, at least to me, perfect with a cup of hot steamed milk.

Merry Christmas and Happy Holidays from my family to yours.

Mom's Springerle Recipe

4 eggs

1 lb. box of confectioner's sugar (4 cups)

1 teaspoon Anise Extract

4 cups sifted flour

1 teaspoon baking soda

Anise seed (available in the spice section of the supermarket, especially during the holidays)

Beat eggs until light. Gradually add sugar and beat on high until it's like a soft meringue.  Add anise extract. Sift together the flour and baking soda. Blend into egg mixture on low. Cover bowl and let stand 15 minutes.

Divide dough in thirds. On lightly floured surface roll, with a regular rolling pin, each piece into an 8" square, a little more than 1/4" thick. Let stand 1 minute. 

With a floured springerle rolling pin roll across the dough firmly to create the imprints. Cut cookies into squares with a sharp knife. Cover cookies with a towel and leave overnight. This dries the cookie and helps retain the picture, and helps make the cookies cake-like when baked. My mom would clear the dining room table, lay down a sheet, place the cookies on top, and then another sheet on top of the cookies, and the house would smell awesome!  *nostalgia* oh, right, back to the recipe.

The next day, grease a baking sheet, sprinkle with anise seed. Rub the underside of each cookie with a bit of water. My mom would keep a cup near the pan to dip her fingers.  This helps the seeds to stick to the cookie.

Bake at 300° for 20 minutes until a light straw color.  Do not allow them to brown. These cookies should be yellowish when done and when they cool the tops are almost white.

These cookies keep well in an air tight container for weeks, although I eat them pretty quickly. They do get pretty hard after a while... definitely a dunking cookie by the end of the week.  Great with cocoa too.

If you don't have a springerle pin, or the anise seed, the cookies will still turn out awesome!

All About Christmas Cookies

What better time of year than now to talk about cookies.  This December I've been obsessed with trying different cookie recipes. I've already been gifted a box of homemade cookies by a friend and I'm contemplating doing the same in the very near future.  Even after the holidays, who wouldn't want a box of homemade cookies?? And what better to nibble when writing than a good cookie?

I am however, pressed for time.  There's a pun here, wait for it.  So instead of rolling out the traditional gingerbread cookies this year I decided to try the cookie press.  But I couldn't find a recipe to convert a box of Betty Crocker gingerbread/cookie mix into a press cookie.  So I ad-libbed.  And by golly it worked.  

 The recipe I came up with was a cross between the cake recipe and the cookie recipe.
Combine with the gingerbread mix:
1 egg

2 Tablespoons of melted butter
1/4 cup water (add this slowly, and watch so the consistency doesn't get too wet)

Place into the tube of a cookie press and create the shapes you want. Too bad they don't make a gingerbread man shaped disc! So, that's it. Easy homemade cookies.  I actually took these to a PTA meeting and everyone wanted the recipe.  I told them it was an old family recipe from Aunt Betty. ;)

Here are a few more cookie recipes for you to try:
I've been experimenting with Russian Tea cookies, Mexican Wedding cakes, or the cookie commonly referred to as Snowballs. I found this recipe on epicurious for Chai-Spiced Almond Cookies.
The idea of almonds and chai-spice dusted with lots of powdered sugar made my mouth water and they turned out delicious. Highly recommend these beauties with a cup of coffee.

My mother bakes springerle each year, a square anise flavored cake-like cookie that I could eat daily if they weren't so much work.  I found Browneyedbaker has this awesome Anise cookie worth trying. It's much easier than rolling out and cutting springerle (although if you've never had them, make them at least once. They are a delight).  This cookie recipe is easy and, well, I'm a sucker for powdered sugar icing especially when the kids add sprinkles. This cookie is also great with a cup of coffee. Hmm, I'm noticing a pattern in my cookie creation.

So what is your favorite holiday cookie tradition, and do you continue it with your family?  Got a great recipe you'd like to share?