Some of the best holiday traditions involve getting your kids into the kitchen.
Just ask Baltimore mom and Executive Pastry Chef Liz Wilcox. Every Christmas, her family makes German Springerle Cookies. Similar to biscotti, these hard anise cookies are perfect for dunking in coffee or cocoa.
What makes the tradition special to Liz? She uses a unique rolling pin she found on a trip to Germany. Comprised of different animal shapes, one roll through the dough results in a variety of cookies!
German Springerle Cookies
- 4 Eggs
- 1 lb. Powdered Sugar
- 3 Cups Flour
- 1 Teaspoon Baking Powder
- Dash of Salt
- Anise Seeds (as needed)
- Sprinkle 1 tablespoon of anise seeds across a wax paper lined sheet tray with sides.
- Beat eggs and sugar until thick in volume. Sift flour, salt and baking powder.
- Slowly add the dry ingredients into the egg mixture and mix until just combined.
- Roll out dough onto lightly floured surface. Use a rolling pin to roll dough into an even thickness ¼” thick.
- Use a Springerle rolling pin to stamp out cookies. Cut into individual tiles using a pizza cutter.
- Place on top of sheet tray on top of the seeds. Allow to air dry overnight.
- The next day preheat the oven to 300’F.
- Bake cookies 15-20 minutes. They should have a “foot” on the bottom of the cookies.