1/2 cup milk, room temperature 1 tsp active dry yeast 2 Tbsp brown sugar 1/4 tsp salt 3 Tbsp soft butter 1 large egg 1/2 tsp ground anise 1/2 tsp ground cardamom 1/4 cup raisins 1/4 cup chopped candied cherries 1/4 cup sliced almonds 3 …
1 1/2 tablespoons crushed anise seeds 3 1/2 cups all-purpose flour 1 teaspoon baking powder 4 eggs 2 cups sugar 1/2 teaspoon vanilla extract 1/4 cup confectioners’ sugar Springerle Rolling Pin or molds Regular rolling pin Mix the flour and baking powder together in a …
1 cup ground cinnamon
1 tbsp ground cloves
1 tbsp ground nutmeg
1 tbsp ground ginger
¼ teaspoon ground coriander (if available)
¼ teaspoon ground anise (if available)
3/4 cup applesauce, drained
2 Tbsp. white (Elmer’s-type) glue
In a medium bowl, combine spices. Add the applesauce and the glue. Stir to combine. Work the mixture with your hands for 2-3 minutes, or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 equal portions.
On lightly floured board, roll each portion to 1/4 inch thickness. Cut dough with floured cookie cutters. (Make holes in the top to thread ribbon or raffia, if you want to use them as hanging ornaments.) Place cut outs on wire racks and allow to dry at room temperature for several days. (For a more uniform drying process, turn ornaments over once a day.)
For even more cinnamon and spice scents, make a spray with water and essential oils and lightly mist the ornaments throughout the holiday to refresh.