Springerle are one gift that work just as well as ornaments or holiday decorations as they do as edible cookies. If you’re a dedicated cookie baker with a highly wrought sense of aesthetics, you might ...

4 large eggs2 cups granulated sugar1 1 / 2 tablespoons butter, room temperature1 teaspoon baking powder 1 / 2 teaspoon anise oil or 1 teaspoon anise extract4 cups all-purpose flour Line cookie sheets ...

Blame it on the nutmeg. Of course it’s a holiday staple, a sprinkling grated over eggnog, half a teaspoon for mulled cider, a quarter teaspoon in a pumpkin pie. But when a recipe calls for grating one ...

Here at Recipe Swap, we’re never quite sure which reader request is going to light up the switchboard, or to use a more modern metaphor, crash the e-mail inbox. A few weeks ago, reader “JR,” of ...

Numerous Taste of the Town readers came to the aid of Cindy Zambarano, who's looking for a recipe for an ultra-hard anise cookie that her 88-year-old father remembers his grandmother baking. Most of ...

One of the most famous holiday exports from Bavaria, Switzerland and Alsace is the beautifully embossed or pressed anise-flavored cookie called springerle. Accounts of the cookies date back as early ...

Coming home to the scent of cookies baking was a sure sign Christmas was coming when Michelle Herberger was little. Her mother would start baking the family's springerle cookies a few weeks before ...

I have always associated the holidays with baked goods. The weeks leading up to Christmas at my house are marked with floured counters and dough balls in the back of the refrigerator. I remember ...

MONDAY, NOVEMBER 20, 2000-- A closeup of Springerle (Anise Cakes) as prepared by Mrs. B. Lou Ann Card. The rolling pin is used to set the unique shapes on the cookies, and is also Mrs. Card's mothers.

This recipe came from friends of my parents who were first-generation German. Every Christmas they would make several kinds of cookie for our family, and these were our favorite. Line 4 baking sheets ...

Mary Jo Baas of Brookfield said she always liked the look of springerle but not the “hard, dense anise cookies made from traditional recipes.” A shortbread recipe from King Arthur Flour brought her ...