I will try sending this again. So I was inundated with requests, and have decided the simplest way is to post them here, and you may pick and choose which ones you wish to try. I will attempt to get one recipe per day - no guarantee - I have been ill for about a month, with no end in sight. All I can do is try. SPRINGERLE BOARDS: There is a major difference between Springerle and Speculaas boards. Springerles are usually smaller, with 2, 4, 6, 8, and sometimes as many as 12 'pictures' per board. Often there are borders or lines that give you guidance as to where to cut them. Generally each cookie is about 2" high x 1 1/4. So each board would be about 2 1/2" wide; length depends on number of 'pictures' on it. There are miniature boards, but most are about this size. There is also a Springerle rolling pin. Problem with them is getting equal pressure while rolling, but I am sure with practice one could get them to work. Speculaas boards are deeper, and are used for a spicy cookie in differing shapes that are used as tree or wall decorations. This is a recipe from Northern Germany and Netherlands. Some can be huge and very deep. These boards will NOT work with this recipe. If you do not have a true Springerle board, perhaps you can substitute by using a ceramic cookie stamp, and then cutting out the design with a circular cutter. I have never done this, but it should work. Just make sure thickness is about 1/4" when they are set out to dry. Good luck Springerles Recipe By : Elizabeth Emrich Schertzer/ Susan Hodem Emrich, etc. Quantity: about 50 cookies Categories : Christmas Baking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound box Superfine or Verifine gran. sugar -- substitute:10X sugar 4 large eggs 4 drops Anise oil -- (to taste -add more?) (If you use anise extract, you will have to use a lot more!) 3 1/2 cups all-purpose flour -- (no more than 4 c) Flour: I often used a mix of half cake flour and half all purpose. I think it tended to make them lighter. Use whatever you happen to have, and another year try something different, until you get it as you like it. Beat 4 whole eggs until light, lemony, and thick. Slowly add verifine sugar, and the drops of anise oil. Old recipe says - 'beat for 1 hour'. On a mixer, 1/2+ hour would probably do, but this is where the leavening come in, so beat at least 1/2 hour!!!! Take off mixer and add flour by hand. Add enough to make dough non- sticky. This will be between 3 1/2 to 4 cups. I never use more than 4 cups. If it is still sticky, refrigerate dough for an hour, and it should be fine. - Touch it - it should not stick to your fingers. On a floured board, roll or pat out to 1/3 inch thickness. Sift a little flour over the top. Impress with Springerle board, evenly. Remove board. Cut along dividing lines left by the board into small rectangles or whatever shape they happen to be. Cookies will now be about 1/4" thick. Place on clean (non-floured) counter - or marble slab overnight to dry (unbaked!). Next a.m., heat oven to 325°F. Check bottom of cookies. There should be a "picture frame" of dry dough (lighter) around the edges; in the center will be more moist dough (darker). If so they are ready to bake. If not allow to dry longer. Place on lightly greased cookie sheet, and bake for about 15 to 20 minutes. (Depends on your oven) They are done when they have risen (with a 'foot' underneath) and have turned a light straw color. Break one open. They should not be doughy inside. Store immediately in tightly closed cookie tin while still warm. May freeze for months. These tend to dry out and turn hard. Serving Ideas : made only at Christmastime NOTES : This is one of the Christmas cookie recipes passed down from Grossmutter (Catherine Schertzer Niermeyer) that was given to her by her grandmother who brought the recipes from near Finkenbach, Bavaria. Note: on sugar. My grandmother told me that her mother would send her to the sugar mill on the day of Springerle baking. She would get the sugar ground very very fine, similar to our current powdered sugar, but WITHOUT the cornstarch. Since the sugar would cake quickly, as soon as she returned home Grosmutter would start the cookies. So I have tried the Superfine/Verifine type which is not ground into a powder, but it also does not contain the cornstarch. I felt since it was quick dissolving, it would better substitute for the original. If you cannot find it, best use 10X sugar. Regards, Nancy _________________________________________________________ Do You Yahoo!? Get your free @yahoo.com address at http://mail.yahoo.com