Comments on: Alas, my kids hate anise!

By: Suanne

Suanne — Thu, 06 May 2010 01:35:43 +0000

I baked my first Springerle this past Christmas and was very successful. They were perfect. The only problem is that I don’t like anise. So I experimented with some molasses, ginger, and cinnamon. The dough required a bit more flour to soak up the extra moisture, but the baked cookie turned out very tasty, and just alittle bit darker. I also incorporated almond paste into the dough, and came up with a very good flavor Next year, I plan to knead some cocoa powder into the dough. Chocolate is still my favorite flavor

By: Emily

Emily — Wed, 06 Jan 2010 18:43:25 +0000

Vanille is a great flavour. Most people around here don’t like the anise either.

By: Paulette

Paulette — Sat, 08 Aug 2009 15:39:34 +0000

LOL – The first time I made springerle (using the hornbook mold), my mother-in-law, who is German, saw them on the counter and said, “Oh! You made springerl!!” I was so pleased that she knew exactly what I’d made just by looking at them, but then I was greatly disappointed when she picked one up, took a bite, and grimaced. She placed the cookie back on her napkin and said, “Oh. Those are not springerle.” It turns out, I had used almond flavoring, and she told me she had only ever heard of springerle made with anise. Oops! I’ll be sure to try them with anise next time, and maybe I’ll earn back some brownie (er… springerle?) points.

Paulette

By: Mom K

Mom K — Sun, 02 Aug 2009 11:34:09 +0000

Springerle and Peppernuts will always be the tasted of Christmas for me!
Mom K

By: connie

connie — Fri, 13 Feb 2009 17:42:21 +0000

Erin – I hope some people jump in to discuss the high altitude question.

Virginia – Love the color/flavor idea!!!!
Carol, I always describe springerle as a dry dense cake-like cookie. A small springerle baked at a very low temperature will remain very white and that’s okay, in fact a traditional springerle is meant to be very white. The baker’s ammonia creates a softer texture than baking powder.

Mahina – see the post”Mushroom Springerle”

By: Mahina

Mahina — Mon, 12 Jan 2009 21:54:28 +0000

Aloha!
The recipe I have used for years has you put the cut out springerle onto a baking sheet or board, lightly cover, and dry overnight. The next day, you dust the flour from the back of the cookies, lightly brush the bottoms with cold water, and place on a greased cookie sheet to bake. The result is a puffy cookie, with the imprint still firm. The family calls these “pillow cookies”.
Is this an authentic technique? I have never made them any other way.
Thank you!

By: Carol Grubb

Carol Grubb — Tue, 09 Dec 2008 00:44:00 +0000

Hi Connie,

I’m baking springerle cookies right now from your recipe printed in the Ann Arbor News a week or so ago. I have a question. I can’t figure out when they are done. The molds are small (about 150 cookies from the recipe). I baked one for about 40 minutes at 200. Then tried 250 (they got puffy). Now I have them at 225. They are not turning golden or anything on the bottom. My old recipe resulted in a very hard cookie with half the flavor of yours.

Are these supposed to be hard, or cake like, or how would you describe them? I have never used bakers ammonia before so I am not sure what to expect.

Thank you!!!

By: Virginia Harrison

Virginia Harrison — Sat, 29 Nov 2008 14:58:10 +0000

Connie: My parents also ran into the same situation with my sister and I not liking the anise flavor. They used lemon and cherry oils and also tinted them with food coloring to match i.e. red for the cherry and green for the lemon. They left the anise ones white. This made it easier for children to pick the flavor they liked.

By: Janice

Janice — Fri, 21 Nov 2008 22:29:10 +0000

Hi Connie-
I just discovered cookie molds as I spotted the cookies on Martha Stewarts latest magazine. I must have had my head in the sand…anyway. I found your blog and the House on the Hill site and love what I see. Can you tell me what mold you used on the fall cookie platter? I am interested in the square, darker cookie. Not the double acorn or the turkey. It is a very ornate almost floral design, but I did not see it on the web site.
Also, the recipie you are discussing on you blog for the anise cookies, is that in the cookbook that comes with a $35.00 order? It sound wonderful and I would love to try it!
Thanks for your time- Have a great Thanksgiving!

By: Erin

Erin — Fri, 14 Nov 2008 09:36:38 +0000

Do you have any suggestions for those of us living at high altitudes? I live at an altitude of 7,000 feet in a semi-arid climate (humidity 5-25% most days) and would like to make the Springerle recipe on the site, using the six-pointed star mold. Thank you!