Friday, November 12, 2010


This recipe also comes from my cousin-in-law Dana Burnson.
1-1/2 cups brown sugar
1-1/2 granulated sugar
3/4 cup butter (soften)
3 eggs
6 cups flour
3/4 teaspoon soda
3/4 teaspoon cream of tartar
1 teaspoon each of black pepper, nutmeg, ground cloves, cinnamon, ginger, and cardamon
2 teaspoon anise extract
1/2 cup milk
1 cup ground almonds
*If you make a larger cookie(1-inch) you may add a couple extra minutes to the baking time
Cream butter and sugars. Add eggs and beat well after each one. Stir together dry ingredients. Add flour alternately with milk until dough is stif. Add nuts. (Dana uses almond extract) Chill overnight. Roll inot 1/2 inch balls. Bake on greased cookie sheet at 350 degrees for 10 minutes.
I made half the recipe because I wasn't sure if we were going to like them. I was surprised at how nice they came out and not to spicy either . The anise flavor is much like a Springerle but spicy like a gingersnap (no lemon). I think you could bake them right away or chill only for an hour or two if you want. The difference might be they flatten out a little instead of holding the round shape. I used a 1 inch cookie scoop, the 1/2 inch was to small for me. My company also thought they were great a different kind of cookie and I think it would be great for the Holiday's because it wasn't overly sweet.
Dana said this was her husband Tim's favorite from when they lived in Ritzville. they had many fond memories from Ritzville

1 comment:

  1. I have never made this but am determined to soon.I hear so many people have this cookie as a family tradition and they love it.