A part of Christmas when we were young was making Springerle Cookies, which we would do about a month or so before Christmas. Mom would go to the drug store to get the secret ingredient, which I now realize was Anise Oil. After mom mixed the dough, it was rolled out to about 1/8 inch in thickness. We had a Springerle board which was made by my grandmother's father, Karl Froess. This board was placed on the dough, and pressed down to emboss the pictures into the dough. We then cut out the cookies and arranged them on the dining room table to set over night. The next day mom would bake them, and we would put them in tins to age until Christmas. I remember that the cookies were very hard, and were puffed up with air pockets, which we called caves.
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