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.

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