Tuesday, December 23, 2008

What the Heck are Springerles?

Springerles are are love/hate kind of thing. Much like black jelly beans at Easter, which by the way, I love! I do like licorice, but the real stuff, not the cherry flavored Twizzlers.

Springerles are a german tradition and they are pretty labor intensive. That's why I buy mine from Heitzman's, a local bakery. But back in the day, my grandmother would make them and I would help her. She would roll out the dough and have a white tablecloth draped over a card table. The cookies were rolled with a special wooden rolling pin with a design carved into it. Then they would sit for 24 hours before baking. I love the texture of these cookies. They are crunchy on the outside and soft on the inside.

If you love black jelly beans, give these a try!

This is a set of very old springerle molds that belonged to my grandmother. Somewhere in my house there is a springerle rolling pin that also was my grandmothers. I am going through boxes trying to find it!

Here is a recipe I found on the web if you are interested.

Springerle Cookies Recipe

4 large eggs
1 pound fine granulated sugar
4 drops pure anise oil
4½ cups sifted cake flour
1¼ tablespoons crushed anise seeds (optional)

Beat eggs until thick. Add sugar gradually, beating well between each addition until all is combined and then beat for about fifteen minutes. This will make for a light finished cookie.

Add anise oil and blend. Fold in the flour lightly.

Roll out dough about one-half inch thick. Flour Springerle mold or rolling pin (with each use) and press firmly into dough. Cut cookies along line of imprint.

Place on greased cookie sheet. Sprinkle anise seeds of the sheet, if desired, then place cookies on sheet. Let stand overnight in a cool place to dry.

In the morning, place in a moderate oven (375° F.) to set the shape, but reduce immediately to a slow 300° F. When done, in 12 to 15 minutes, cookies should be only lightly colored, with the appearance of being iced.

Keep cookies in a tight can for 2-3 weeks before consumption to develop best taste. To soften, place a cut apple in the can two days before using.


Expressions By Devin said...

I love those cookies.My aunt and uncle owns Heitzman traditional bakery they are located on Shelbyville road.Which Heitzman do you go to?

KimberlyRies said...

That's the location that I frequent Devin! How cool is that? I love Heitzman's and they have great offerings at lunch. I love all the pasta salads they serve and the chicken salad too. My grandmother always loved the chicken and dumpling soup.

Duni said...

I love Springerle! And I agree, they are difficult to make. But I love the taste and spices that make up this great traditional cookie!

twenty pound tabby said...

My spouse loves Springerles! His gramma used to make them. I bought a rolling pin with the impressions for springerles on it, but have yet to make them.