You might have seen my trials and tribulations with trying to make stamped springerle style cookies on my instagram stories last week. I really wanted to use this vintage springerle roller my mother gave me from her collection of vintage rolling pins, but after researching springerle and realizing that eggs play an important role in creating a dough that will hold the stamp shapes I switched over to a shortbread style cookie dough. They puffed up a bit during baking but the stamping held, although faded a wee bit. They kind of remind me the chessman cookies we used to get from the pepperidge farm bakery outlet near my hometown when I was kid. (That place was dangerous LOL–and this was during the 1990’s when we were not super conscious about checking ingredients and labels.) Anyway, these are so yummy with a spot of afternoon tea. The anise flavor and crunch from the seeds is lovely and perfect for the holidays.
These cookies keep well, making them great to package up and send for holiday gifts. I used to bake a ton of cookies with my mom every year to give to family and friends. It’s one of my fondest holiday memories. The holiday season isn’t complete without a marathon cookie baking session where the entire kitchen gets covered in flour and sugar and the dining room table stacked up with trays of cookies waiting ribbons and bows.
I have a few more new cookie recipes coming to this space in the next few days so your weekend baking plans will be all sorted. Until then, happy baking!!! Oh, and make sure the Christmas tunes are blaring when you bake these! “Let it snow, let it snow, let it snow”….
recipe after the jump…
Prop Love: Ceramic pinch bowl by Facture Goods