German New Year’s Cookies (Springerle)

Springerle are a type of traditional German cookie dating back at least to the 15th century. This particular recipe is from the 1861 American cookbook The Housekeeper’s Encyclopedia. Although the recipe is simply titled “German New Year’s Cookies,” several details such as the use of hartshorn, anise seed, wooden molds, and drying the cookies for 24 hours before baking clearly identify these as classic Springerle.

Read More »

Oatmeal Macaroons

This super quick, super easy recipe comes from War Economy in Food, a recipe booklet published by the U.S. Food Administration during World War I. The macaroons use oats and corn syrup to reduce the amounts of wheat and sugar used. In addition to saving wheat and sugar, the recipe also saves on time and dishwashing – it only uses one bowl, and only takes about 20-25 minutes from start to finish!

Read More »