Posted by Grandma Jeanne on May 31, 2010
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1 cup chopped walnuts or pecans
1-1/3 cups butterscotch morsels
1/2 cup semisweet chocolate morsels
Preheat oven to 350 degrees.
Grease 2 baking sheets.
Mix together flour, baking soda, and salt.
Beat together butter and brown sugar at medium speed until light and fluffy.
Beat in eggs, 1 at a time, beating well after each addition.
Stir in vanilla and rum extract.
Stir flour mixture into butter mixture.
Fold in nuts, butterscotch morsels, and chocolate morsels.
Shape dough into 1-inch balls.
Place balls 2 inches apart on prepared baking sheets. Flatten each ball slightly.
Bake cookies until lightly browned, 10 to 15 minutes.
Transfer baking sheets to wire racks to cool slightly.
Transfer cookies to racks to cool completely.
Posted by Grandma Jeanne on November 8, 2008
I found this recipe when we were going through my 93-year-old mother-in-law’s things after her death in June. I listed a total of three old German recipes.
Springerle is a type of cookie from Baden, Germany with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before cooking. The cookies are traditionally white and anise-flavored.
Molds are traditionally carved from wood. The name springerle means “little knights,” and their origin can be traced back to the 14th century.
2 eggs
2-1/4 cups sifted flour
l cup sugar
Anise seed
Beat eggs and sugar together until thick and ivory colored.
Stir in flour until well blended and very stiff.
Refrigerate 3-4 hours.
Roll out on lightly floured board to l/8″ thickness.
Press well-floured springerle rolling pin or board down firmly on dough to emboss designs.
Cut out the little squares; let dry an lightly floured board sprinkled with anise seed for at least 10 hours at room temperature.
Bake at 325 degrees on lightly greased baking sheets for 12-15 minutes.
Makes 4 to 5 dozen.