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Why I love Springerle Cookies

 

Springerle cookies before baking

These are ready to air dry for 24 hours before baking. This insures that the pressed image will remain sharp and detailed.

 

I used the House on the Hill™ bee skep mold to make these springerle cookies     

Bee Skep Springerle Cookies from mold

Holiday cooking and baking is one of the most personal and intimate things you can do for your friends and family. You're providing nourishment made with your own hands and creativity. As human beings eating is essential, a common bond that connects all races, nationalities, and backgrounds. There's also something about the primal nature of it that encourages us to relax, let our hair down, and just talk to one another.

The special thing about homemade treats is the feeling of abundance it provides, everything you have and need is right in front of you and within arms' reach. You see it in the smiles of your guests after the festivities begin.

Baking springerle cookies is also a chance to have a new experience with someone. It feels great to keep a family tradition alive. Well, lets face it, the best part is eating the cookie!

I remember the container my mom would hide the Springerle and Lebkuchen cookies in. Both are aged to develop flavors for a very long time. She hid them low in a kitchen cupboard behind a very heavy stock pot. Looking back, I realize this was done on purpose to say you can't have these yet, but you really can if you want to work for it. Perfect!

I love springerle because they remind me of the holidays, a warm hearth, and family gatherings. I love them for their warm fragrances of Anise, Lemon and Almond. I get a small sense of pride when those cream colored pillows come out of the oven.

The flours and the spices wafting up from a warm oven, awaken the senses. To me its about remembering loved ones from times past, honoring family traditions, and making a few of your own along the way. This is why I love Springerle and look forward to hearing why you love Springerle too. Feel free to send me a line from our contact page.

All the best and happy baking!,

Shanny



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