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 ...

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 ...

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 ...

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 ...

Springerle (pronounced Sprin-ger-le) often refers to a German biscuit or cookie with an image stamped on it. Springerle molds date back centuries into the Middle Ages and the really old ones can only ...

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 ...

Connie Meisinger has some sweet memories of Springerle cookies. “My grandma always made these,” she said. “My father was in the military and traveled all around and it was always very exciting when ...

The tools you need to craft these cameo-like cards come from the kitchen: They're traditional European springerle-cookie molds. We filled them with pulp made from cotton-linter paper instead of dough, ...

*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 ...

A Strasburg business that deals in ancient images will undergo changes in upcoming weeks. Heather Botchlet, owner of the The Springerle House at 15 E. Main St., is moving the business closer to the ...

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 ...