I just returned from a business/pleasure trip to Boston. While touring the Freedom Trail and exploring the city on foot, I popped my head into as many antique stores as possible. I am always hoping to stumble upon a springerld mold to add to my collection and will willingly cart it around. No luck! It is also my habit to check out the offerings of local bakeries to see if they offer up any German pasteries. Alas - no springerle - although not really the right time of year to find them.
Passion for Springerle
Is their unique taste, pristine beauty, or family tradition that makes springerle so special? It’s all of those and I’d have a tough time deciding which of these factors is number one on my list of springerle qualities. In fact, please don’t ask me to decide!
And so, here we begin a journal for all who have a passion for springerle. I’ll share stories, techniques and comments about these cookies that are too pretty to eat. But eat them we must, because their dense cake-like texture and the traditional anise flavor tempt us with with taste and memories!
Welcome all who hold dear the family recipe, the grandma’s baking lessons and the holiday memories!
Connie Meisinger
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