This recipe is a modified version of Nini's Perfection Springerle Cookies from House on the Hill with the addition of my own herbs. The major suggestion is for how to gild them after they are baked. I am using mostly German molds from both Freiburg and Bavaria, both old and new. It is so wonderful to make new friends while sourcing ingredients for these cookies. Some history about this cookie from Gode Cookery, "The name Springerle comes from an old German dialect and means 'little knight' or 'jumping horse.' Historians trace these cookies back to the Julfest, a midwinter celebration of pagan Germanic tribes. Julfest ceremonies included the sacrificing of animals to the gods, in hope that such offerings would bring a mild winter and an early spring. Poor people who could not afford to kill any of their animals gave token sacrifices in the form of animal-shaped breads and cookies. " I thought the cinnamon oil and schnapps (Goldschlager's) would make a very festive and spicy gilded finish. Wish I could find an amazing cinnamon liqueur I had in Portugal in the US for these! Happy New Year; Frohes Neues!

Share: