My late mother used to make these every Thanksgiving and Christmas. They've always been a family favorite and hopefully they'll be yours too. I used this for a marketing postcard for my real estate business, which is why it's in graphic form.

The frosting comes out light and fluffy, rather than thin icing like in the photo.



Larger version of the photo in case this one doesn't print/save well: Larger image

Please let me know where to tell my cardiologist to send the bill!

Dang, those sound good, but how much is "1 box" of powdered sugar? Mine comes in bags.

I'll bet they're good! Thanks for the recipe.

quote:

Originally posted by Gustofer:
Dang, those sound good, but how much is "1 box" of powdered sugar? Mine comes in bags.

Yeah I encountered the same thing when I went to the grocery store today. I believe the traditional 16oz.

quote:

Originally posted by architect:
Please let me know where to tell my cardiologist to send the bill!

What ingredients in that recipe would be concerning for your cardiologist? I'm not really a fan of 'vegetable oil' generally, but there's nothing any 'real' concern in there, and plus, these are just a sweet dessert/holiday indulgence anyway. I'd say these would be pretty safe for most anyone to consume as long as you don't plan on indulging in all 36 cookies!

They sure do look quite yummy though...

I love anise flavored cookies. My grandmothers down through the generations have perfected the Springerle cookie in taste, consistency and as a piece of art.

Unfortunately Mom is getting up in age and the artistic part has fallen by the wayside. They are now just plain on top, but they are still amazing. I had 3 of them this morning with my coffee.

They are not that hard to make unless you are trying to compete with them at some kind of contest.

I do not have my family recipe handy, but this will give you an idea of what they are if you are unfamiliar.

Traditional Springerle

From our pantry:

My mother makes these every year. It was her grandmothers recipe that, before it was "modified" had something like 12 eggs in it. Back then Italians all had 10 kids so the batching of cookies was a different level of scale.

I love these cookies, but not everyone does. They are a labor of love and the folks who enjoy them, really really enjoy them. Great with coffee.

Thank you!

quote:

What ingredients in that recipe would be concerning for your cardiologist? I'm not really a fan of 'vegetable oil' generally, but there's nothing any 'real' concern in there, and plus, these are just a sweet dessert/holiday indulgence anyway.

I just use olive oil when a recipe uses any kind of oil other than olive oil.

I also add a 1/2 cup of Steel Cut oats to cake mixes to slow down the sugar spike.

Thank you for posting this recipe.

I'm going to give this a try! I remember as a kid having something like this, and I can still remember the taste after nearly half a century.

You're all welcome! I hope you enjoy it. Please share pictures if you make them!

quote:

Originally posted by bozman:

I do not have my family recipe handy, but this will give you an idea of what they are if you are unfamiliar.
Traditional Springerle

I love this. Looks like the German equivalent of the Italian pizzale. Or are they more soft instead of crunchy?

quote:

Originally posted by Johnny 3eagles:
From our pantry:

You're the man. Looks like the 16oz bags were the correct substitute for this.

Looks similar to Biscochitos. The recipe seems to be common to the northern side of the Mediterranean Ocean. Some recipes add wine or brandy. Perhaps to discourage the moslems from stealing the cookies.


https://www.newmexico.org/thin...recipes/biscochitos/