Springerle is a type of German cookie with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before the cookies are baked, preserving the detail of the surface pattern. They are most commonly seen during the Christmas season.

The major ingredients are eggs, flour, and powdered sugar. The cookies are traditionally anise-flavored, although the anise is not usually mixed into the dough; rather, it is dusted onto the baking sheets so that the cookie sits on top of the crushed anise seeds. Hartshorn (ammonium carbonate, or baker's ammonia) is used as a leavening agent.

The very cold dough is rolled thin and pressed into a mold, or impressed by a special, carved rolling pin. The dough is unmolded and then left to dry for about 24 hours before being baked at a low temperature on greased, anise-dusted baking sheets. As the cookies are baked, the leavening causes them to double in height and produces the characteristic "foot" along the edges, below the molded surface. This "pop-up" effect may be the source of the name in German – Springerle, meaning "little jumper."

Molds are traditionally carved from wood, although plastic and pottery molds are also available. Pear wood is prized for its density and durability. Older handmade molds are folk art and are typically unsigned and undated. Their origin can be traced back to at least the 14th century in southeastern Germany and surrounding areas.

The stamping technique may be derived from the molds used in some Christian traditions to mark sacramental bread, and the earliest molds featured religious motifs, including scenes from Bible stories and Christian symbols. Later, in the 17th and 18th centuries, heraldic themes of knights and fashionably dressed ladies became popular. Themes of happiness, love, weddings, and fertility remained popular through the 19th century.

My very favorite Springerle recipe, as well as a delightful collection of reproduction molds, are offered at the House on the Hill website. Another website featuring exquisite photographs of entire collections of antique Springerle molds is The Springerle Baker. I hope you'll try making some Springerle for Christmas this year; but it you're not inclined to bake them yourself, you can order them from The Springerle Bakery. Either way, I know they'll be a big hit with your family and friends!

In my never-ending quest to find patterns for dolls' clothes, I found a small trove – a year's worth of La Semaine de Suzette from 1920 – at the Puces de Saint-Ouen in Paris. The doll clothing patterns in these issues are, of course, for Bleuette; but they look darling on any small doll, and, if enlarged, would look just as sweet on a larger doll. Suggested fabrics for this outfit are tulle, pongee, lawn, or taffeta. I hope you enjoy making this little dress for one of your dolls!

Download the full-sized pattern.