This year I tried my own hand at making the German Springerlie cookies I remember my Mom making each Christmas time. They involve a wooden rolling pin with little molded patterns, fresh anise seeds, allowing the cookies to dry out overnight before baking, and then leaving them in an air tight tin for a few weeks to soften and soak up the anise flavor!

Ready to roll…

Ready to cut…

Ready to dry overnight…

Baked and ready to be stored! We’ll see how they turn out in a few weeks 😉

Thanks, Mom!