“Does the recipe say to knead that? Don’t need knead that,” says my mom as I stand at the kitchen counter, kneading. We are baking Christmas cookies.
“Oh, and spread flour on the bottom of that baking sheet or else the Springerle will stick. The recipe doesn’t mention that.” I wonder what we’re using the recipe for.
My mother is one of the best cooks I know, and every year at Christmas, she makes mounds of delicious cookies we nibble on for days. Each time we make a new batch, she opens up a butter and molasses spackled cook book, gritty with years of sugar, and though we look at the recipe, it seems to be more of a token, or a spirit guide, than rules we need to follow.
My favorite cookies are the chewy gingersnaps dunked in glasses full of cold milk, but there are also dark, spicy Lebkuchen, crumbly vanilla half-moons and anise-flavored Springerle.
Without a milk bath, Springerle are very hard cookies. When I was younger, I used to pretend it was hard tack and that I was a sailor or an early settler, trekking through snow to find winter berries and herbs for my sparse country kitchen. I didn’t actually like the taste of Springerle – less sugary than the other Christmas cookies and with a funny licorice taste. Springerle have a very grownup flavor profile, and as an adult, I’ve come to love the soft anise aroma and slight sweetness. » Continue reading this post…