1993 3rd Place: Springerle

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Baked Goods


baking sheets, until barely golden on the bottom, 10 to dozen minutes. Cool on wire racks. Store in tightly covered tins and allow to mellow at least 1 week before serving. Note: This recipe also can be made using 1.5 teaspoons baking powder (in place of the milk and the baker's ammonia) and anise extract instead of anise oil. However, the cookies will not be as delicately textured and the anise flavor not quite as rich. If using baking powder, add it with the salt to the batter. Connie Meisinger of Buffalo Grove tied for third place with this recipe. from the Chicago Tribune sixth annual Food Guide Holiday Cookie Contest December 2, 1993 ----