Springerlie

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…

Springerlie_01

Ready to cut…

Springerlie_02

Ready to dry overnight…

Springerlie_03

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

Springerlie_04

Thanks, Mom!

Leave a Reply

Your email address will not be published. Required fields are marked *

2 + 8 =