18 December 2011


I have my grandma's springerle rolling pin and I feel like a jerk for not using it. I remember eating springerle when I was very little and loving it. So I really want to make it but I haven't had luck with the recipe I've got (not my grandma's--alas, that one is lost). Does anybody have a good recipe? I'm paralyzed by all the internet options and would love it if one of you internet people had a recipe with commentary.

These. I want them.


Elizabeth said...

My mom and grandma make them every year and I was just telling someone the other day about them - they had never heard of them...and then there was an article in the Wall Street Journal on them last weekend. Anyway, I don't have the recipe, but I can easily get it if no one else has one. Yum! :)

Angela said...

I have my husband's grandmother's recipe. I've never made them, but I can send the recipe to you and you can call her if you have questions (she lives in Edwardsville).

Rebekah said...

If either of you have time to send it along I'd be ever so excited! No rush since I probably won't get to it any sooner than Wed. and possibly a lot later. How does the internet have so many relatives in Edwardsville?

Glenda said...

Our mutual friend has a good recipe. I can't wait to go see her at Epiphany and have some as I never get springerle unless I'm at her place near this time of the year.

Rebekah said...

HEY! Why didn't I think to ask her? Duh.

Consecutive Odds said...

I've asked my Grandmother if she has a recipe from Germay. I'll pass it on if she does.

Anonymous said...

probably not the real thing, definitely not Grandma-tested, but the best I could do...

SPRINGERLE [The German Cookbook, Mimi Sheraton, Random House, 1965]

4 eggs
2-½ cups fine, quick-dissolving granulated sugar
Grated rind of 1 lemon
5-½ cups flour
About ¾ cup anise seeds, for pan

Beat eggs with sugar 30 minutes by hand, or 10 minutes in an electric mixer. Mixture must be almost white, and thick enough to ribbon. Add lemon rind. Sieve flour into mixture gradually, stirring well between additions. Dough should be thick enough to knead. Add more flour if necessary. Knead dough on floured board until shiny.* With a floured rolling pin, roll out dough to ¼ to ½ inch thickness. Flour a Spingerle board or rolling pin, and press or roll design on dough. Cut squares apart. Grease a baking sheet and sprinkle liberally with anise seeds. Place cookies on baking sheet and let dry uncovered, at room temperature, 24 hours. Bake in preheated 250 degree oven until golden but not brown, 15 to 20 minutes.

*refers to dough, not to perspiration [transcriber’s joke]

Rebekah said...

Is this the same anonymous who left the raisin d-etre and/or square comments? You're funny. Furthermore, thank you. Anyone else who hasn't gotten to it yet, I've got some possibilities now so don't put yourselves out this busy week unless you really want to.

Elizabeth said...

Springerle Cookies

4 eggs
2 c sugar
3 1/2 c flour
2 T soft butter
1 T milk
1/2 t anise oil
1 t baking powder
dash salt

Beat eggs. Add sugar and beat 10 minutes. Blend in flour, baking powder, salt, butter, milk, and anise oil. Cool dough. Roll with rolling pin and press design. Cut apart, place on cookie sheets, and let dry overnight. Bake 10 to 20 minutes in 325' oven, enough to be done, but not so much they are too brown.

From my mom :)

Anonymous said...


German Rock Cookies!!!!

My husband raved about springerli his oma made. He rationed them so that he wouldn't run out!!!

When we were dating, he gave me one of his hoarded treasures. It had been 'saved' far past its exp date, which is why I named them German rock cookies.