Most families have at least one special Christmas tradition, many that evolve through the years. My own family had several, but the one that stands out most, and continues to this day, is the baking and mailing of the German Springerle Cookies.
This is a 2 day process and not conducive to today's working families and busy lifestyles. Yet each year, magically, someone manages to pull this off to make the familiar happen for the whole family. This year, the next generation stepped up!
Notes form Laura:
Some of the best recipes begin with the fewest ingredients. One of my favorites is a family tradition passed down many generations...German Springerle Cookies taught to me by my Gammy and Gampy. Last year my Auntie Susie entrusted this years' family batch to me. :)
They take about 10-12 hours to make and you have to order two ingredients online. I have already called Gammy & Gampy three times to make sure I am getting it right. Gampy told me that of anyone he has taught, I seemed to just 'get it' right away. That is saying a LOT, because I reserve baking for the grocery store! It must be in my genes.
Also, you will need a Springerle roller. This is a Springerle roller. Basically you roll the dough between 1/4 inch guides...then you roll over it to get the 3D pictures onto the cookies.
Once the long drying process is over...only one more hour till baking starts. Then I start all over tomorrow! Hartshorn (ammonia carbonate) is the leavening agent used in these cookies to keep the shape of the designs from the Springerle roller. It gives off a very strong odor during baking when it is released from the cookies. Combined with the strong anise oil, Springerle cookies have a very characteristic flavor.
"These traditional German cookies are in the Leonhardt DNA." ~ Lynn (Leonhardt) Laura's Mom
This video show's Ray Leonhardt and his daughter, Lynn making Springerle in 2008.
Springerle (Enhanced) from
CherLea Productions on
Vimeo.
