this year's springerle cookies were yummy!

so i tried a little something different this year with the springerle recipe. typically anise with a citrus note, the flavor profile this year was tangerine rather than just lemon. i used locally grown tangerines for their rind and juice, adding a couple of tablespoons of fresh squeezed tangerine juice for half of the lemon extract in the ingredients. i also micro-planed the peels of the the tangerines, and used that instead of lemon rind. oh man, are they good. i had to bake them just a little longer because of the added volume of liquid (the juice) but it was definitely worth the effort. feedback this year is running towards the "best batch ever" category. i'll have to explore some other flavor profiles next year, because these turned out so good.

as always, click on the picture to see other size choices...


for the basic springerle recipes i use, see my blog entries here and here.

Merry Christmas, Happy Hanukkah, or Happy Winter Solstice, as you wish......