Does anybody know what these cookies are called?

[McKelly]

When I was a kid, I remember going to my Great Aunt's house and eating these cookies. I think they were German (because they are German). They were white and in the shape of a rectangle, had a print of some sort on the front and I believe they were very hard. I want to say they tasted like Anis too, but am not positive. Anybody know what I am talking about and where I could purchase some? My mom and I were talking about these (in a conversation about deceased relatives, how depressing!), but I would love to have some for Christmas when she comes over to celebrate. Any ideas? Thanks!

 

[Meriweather]

Maybe these?


* Exported from MasterCook *

Pfeffernusse Better Than Store-Bought

Recipe By :Gladys Dinletir
Serving Size : 50 Preparation Time :0:00
Categories : Cookies Formed


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground anise seeds
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda
2 eggs
3/4 cup packed dark brown sugar
1/2 cup dark honey
1 teaspoon lemon extract
2 tablespoons hot milk
3/4 cup powdered sugar
2 tablespoons very finely chopped candied lemon or
orange peel, or candied citron, chopped
with one extra tablespoon of flour -- optional

Sift together flour, salt, pepper, and spices. Set aside.
Beat eggs for 3 minutes until very light. Beat in sugar until fluffy. Beat in honey and lemon. Incorporate the dry ingredients gradually, together with candied fruit.
Wrap dough in flour dusted plastic wrap and chill for at least 1 hour.
Flatten dough and cut into 50-55 pieces. Form into balls and put on floured waxed paper. Let stand at room temperature for 24 hours to harden.
Preheat oven to 325 degrees. Grease and flour two cookie sheets.
Combine milk and powdered sugar to make icing.
Brush icing over all exposed surfaces of cookies.
Place cookies 1-1 1/2" apart on the sheets and bake for 15-20 minutes until firm. They will be pale. Cool on rack.
Store airtight and let them mellow for 3 weeks or more. They will keep indefinitely but will be extremely hard first. To soften slightly, place a piece of fresh apple in the cookie container.

 

[offwegotoneverland]

you may be talking about speculaas...they are made with a mold that puts a pattern/shape on them. Many different spices appear in variations and I have seen anise in some.

Try a google search or look at martha stewart for a receipe and a place to get the molds.

 

[Jen_in_NH]

My mom used to make these every year!! Her recipe was called Springerle (if I spelled it right). I don't know it off the top of my head, but I can look tomorrow when I get home.

Jen

 

[RickinNYC]

Maybe these?


* Exported from MasterCook *

Pfeffernusse Better Than Store-Bought

Recipe By :Gladys Dinletir
Serving Size : 50 Preparation Time :0:00
Categories : Cookies Formed


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground anise seeds
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda
2 eggs
3/4 cup packed dark brown sugar
1/2 cup dark honey
1 teaspoon lemon extract
2 tablespoons hot milk
3/4 cup powdered sugar
2 tablespoons very finely chopped candied lemon or
orange peel, or candied citron, chopped
with one extra tablespoon of flour -- optional

Sift together flour, salt, pepper, and spices. Set aside.
Beat eggs for 3 minutes until very light. Beat in sugar until fluffy. Beat in honey and lemon. Incorporate the dry ingredients gradually, together with candied fruit.
Wrap dough in flour dusted plastic wrap and chill for at least 1 hour.
Flatten dough and cut into 50-55 pieces. Form into balls and put on floured waxed paper. Let stand at room temperature for 24 hours to harden.
Preheat oven to 325 degrees. Grease and flour two cookie sheets.
Combine milk and powdered sugar to make icing.
Brush icing over all exposed surfaces of cookies.
Place cookies 1-1 1/2" apart on the sheets and bake for 15-20 minutes until firm. They will be pale. Cool on rack.
Store airtight and let them mellow for 3 weeks or more. They will keep indefinitely but will be extremely hard first. To soften slightly, place a piece of fresh apple in the cookie container.

AAACK! Joe loves those things. I call them poopooneuse. Yuck yuck yuck yuckity yuck yuck!

 

[DisMN]

Could it be Lebkuchen?

INGREDIENTS:
1/2 cup honey
1/2 cup molasses
3/4 cup packed brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon lemon zest
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/3 cup diced candied citron
1/3 cup chopped hazelnuts

1 cup white sugar
1/2 cup water
1/4 cup confectioners' sugar

--------------------------------------------------------------------------------

DIRECTIONS:
In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar, egg, lemon juice and lemon zest. In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Using a small amount of dough at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place them 1 inch apart onto the prepared cookie sheet.
Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly. Brush the icing over the cookies while they are still hot and quickly remove them to wire cooling racks. Store in airtight container with a cup of orange or apple for a few days to mellow.
To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.
____________________

My gramma used to make these and they sound a lot like your description.

 

[CEDmom]

My mom used to make these every year!! Her recipe was called Springerle (if I spelled it right). I don't know it off the top of my head, but I can look tomorrow when I get home.

Jen

That's what they are. The Food Network had these on a holiday special over the weekend.

 

[Cindy's Mom]

That's what they are. The Food Network had these on a holiday special over the weekend.

I was just going to post that. I watch it too.

 

[Meriweather]

AAACK! Joe loves those things. I call them poopooneuse. Yuck yuck yuck yuckity yuck yuck!

I have to agree. I hate anise taste

 

[WIcruizer]

Springerle

That's correct, I'm from German heritage and never heard of them! But check out the Food Network's web site and you should find something about them.

 

[figment52]

My mom used to make these every year!! Her recipe was called Springerle (if I spelled it right). I don't know it off the top of my head, but I can look tomorrow when I get home.

Jen

That's what I was thinking as I read this. I'm glad you got to spell it - lol.

My grandparents were german/polish and grandma had these every year. I tried to make them once, never again.

 

[jenwolgey]

I also think they are the springerle cookies, featured on Food Finds Holiday Gift special. The bakery they featured that made the springerle was:

Heidelberg Haus
Indianapolis, IN
Tel: (317) 547-1230

 

[McKelly]

Thanks everybody!! I can always count on the DIS!

 

[RitaZ.]

My SIL used to make a wafer like cookie with anise extract, they were quite good. It doesn't sound like what you described, but I'll post the recipe anyway.

Pizzelles
The classic wafer cookie

* 6 eggs
* 1 1/2 cups sugar
* 1 cup margarine, melted (do not use more or substitute oil)
* 2 tablespoons vanilla or anise extract
* 3 1/2 cups flour
* 4 teaspoons baking powder

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and vanilla or anise. Sift flour and baking powder. Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon (use standard kitchen teaspoon, not a measuring spoon). Bake in a Pizzelle baker, 20-30 seconds; baking time will vary depending on consistency of dough, size of pizzelles and your preference for browning.

Makes approximately 60 Pizzelles.

 

[vivilasvegas]

My SIL used to make a wafer like cookie with anise extract, they were quite good. It doesn't sound like what you described, but I'll post the recipe anyway.

Pizzelles
The classic wafer cookie

* 6 eggs
* 1 1/2 cups sugar
* 1 cup margarine, melted (do not use more or substitute oil)
* 2 tablespoons vanilla or anise extract
* 3 1/2 cups flour
* 4 teaspoons baking powder

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and vanilla or anise. Sift flour and baking powder. Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon (use standard kitchen teaspoon, not a measuring spoon). Bake in a Pizzelle baker, 20-30 seconds; baking time will vary depending on consistency of dough, size of pizzelles and your preference for browning.

Makes approximately 60 Pizzelles.

Those are great. My father always makes them on the waffle maker. We also made cookies just called anis cookies (creative, I know). But they always tasted like lemon cookies to me....it's just an Italian cookie I think.