Comments on: Springerle Cookies

By: Evelyn

Evelyn — Wed, 30 Dec 2009 07:17:06 +0000

These kind of cookies usually get rock-hard if you make them ahead of time. A day or two before serving just put a piece of wax paper on top of them and a few slices of apple on the wax paper and re-cover. That will soften them back up! Cheers! Evelyn

By: Amy

Amy — Sat, 26 Dec 2009 19:16:41 +0000

What is Bakers Ammonia? Never heard of that before.

Anise oil, is that Anise essential oil?

By: patti

patti — Wed, 23 Dec 2009 05:26:32 +0000

aacckk! i had two “oh no” moments. the first is that i was planning to have these as dessert for christmas dinner. tonite i saw the phrase, “It is recommended that you put these in an airtight container and store for one week before serving.” so i figured one day will have to do and began mixing it up.

now i realize that i bought anise “extract” and not oil. i’m going to go ahead and use it and am just guessing/hoping that 1/4 tsp. will do the trick. thot my mistakes might help someone.

By: patti

patti — Mon, 21 Dec 2009 18:45:43 +0000

these cookies intrigued me, i love anise! i bought a bottle at the store and plan to make the cookies so that we can have them for christmas desert along with vanilla ice cream.

i don’t have the special roller with the great designs, so am going to just roll them out and maybe make a slight impression in the middle with a cookie cutter for decoration. i can’t tell how big these cookies are tho. in the top picture they look rather large but then on the cookie sheet they look small. you might have an extremely big cookie sheet tho since you do so much cooking.

all this to ask the question, how big are the cookies? thanx so much, love your quilting blog and am now getting inspired to do more in the kitchen. would love to have chickens too but DH draws the line there ‘cuz we’d never be able to leave the house. we live rural and have deer, wild turkeys, etc. as our “pets” so we can leave them on their own while we’re away.

patti

By: becky

becky — Fri, 18 Dec 2009 02:33:44 +0000

I’m wondering if these cookes are very hard? They kind of remind me of a cookie that my cousins used to make – they said it was a German cookie. They didn’t press any kind of design into them but they did get hard – and tasted so good. Had anise in them as well. I think they just rolled them out and cut into chunks that you could pop into your mouth and it would last awhile.

By: Eileen Lau

Eileen Lau — Thu, 17 Dec 2009 21:11:53 +0000

Your inspiring me to get my springerle rolling pin out…..maybe I’ll try again….I haven’t been too successful at those cookies. I’ll let you know

By: Bobbie

Bobbie — Thu, 17 Dec 2009 18:51:31 +0000

I have never, ever heard of a springerle??? Have you ever had a pizelle? They are a Italian “cookie”-so very thin-and you cook them with a pizelle iron-makes two at at a time. They have anise in them also, Lots of Italians here in this towm (guess the Mafia was also here) If they weren’t so fragile, I would send you a batch. Hugs, Bobbie

By: Joanne

Joanne — Thu, 17 Dec 2009 16:57:10 +0000

Thanks for posting the recipe, Judy. Now I have to go check to see that we have the Anise oil!

By: amy

amy — Thu, 17 Dec 2009 13:49:42 +0000

I’ve been around the baking block a time or 2 & have NEVER hear of baker’s ammonia. Off too google…

& Why again did you bake these after you got 2 packages in the mail?