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 ...

Every once in a while a recipe request comes along and I get flooded with letters. Springerle cookies seem to be the hit this year. Although I ran a recipe about a month ago, I couldn't resist adding ...

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 ...

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 ...

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 ...

A dedicated cookie baker with a highly wrought sense of aesthetics might try his or her hand at German springerle -- the Christmas cookies of Swabia. The pale, embossed cookies are formed with ...

Surprisingly, crafting elaborately detailed cookies made with cookie stamps, springerle molds and springerle rolling pins is not as difficult as it appears. Like other well done works of art, a good ...

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.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: About 5 dozen small cookies 4 large eggs 2 cups granulated sugar 1/2 teaspoon anise oil (see note) 1. If using a stand ...

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 ...