Blame it on the nutmeg. Of course it’s a holiday staple, a sprinkling grated over eggnog, half a teaspoon for mulled cider, a quarter teaspoon in a pumpkin pie. But when a recipe calls for grating one ...

I have always associated the holidays with baked goods. The weeks leading up to Christmas at my house are marked with floured counters and dough balls in the back of the refrigerator. I remember ...

One of the most famous holiday exports from Bavaria, Switzerland and Alsace is the beautifully embossed or pressed anise-flavored cookie called springerle. Accounts of the cookies date back as early ...

Mary Jo Baas of Brookfield said she always liked the look of springerle but not the “hard, dense anise cookies made from traditional recipes.” A shortbread recipe from King Arthur Flour brought her ...

MONDAY, NOVEMBER 20, 2000-- A closeup of Springerle (Anise Cakes) as prepared by Mrs. B. Lou Ann Card. The rolling pin is used to set the unique shapes on the cookies, and is also Mrs. Card's mothers.