Quote:
Originally Posted by kfierle
Springerle were my father's favorite cookie. Mom made then every year and even had the special rolling pin. They were very good just out of the oven, but would become harder with each passing day. I often wondered how my father didn't break a tooth when eating one!
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The idea of the aged springerle (dried) was as a dipping cookie, like a biscotti in the Italian culture, but our family always "wet" aged ours too so we had plates of the "soft" ones for Christmas. This was usually done with waxed paper over the tops of the cookies which were in deep crocks, then on top of the wax paper thin slices of oranges, or even apples, and then a heavy plate on top.