Benedictine sister rolls out 450 dozen
Springerlies holiday German cookies
Criterion staff report
Benedictine Sister Theresine Will has been making Springerlies since she was a child growing up in Evansville, Ind.
Hundreds of thousands of cookies later, she still enjoys the mixing, rolling and baking of these German Christmas delicacies each holiday season for Our Lady of Grace Monastery in Beech Grove.
The oldest of 12 children, Sister Theresine entered Monastery Immaculate Conception in Ferdinand, Ind., in 1948.
“My mom made many delicious cookies for Christmas,” she said, “but her Springerlies were always a special treat.”
Springerlies have the distinctive taste of anice, a licorice-like flavor that is both sweet and spicy. It was a favorite spice of ancient Egyptians, Greeks and Romans.
The cookies are soft for the first few weeks and become harder each day. If refrigerated after a day or two, they will stay softer for a longer period, but some cookie lovers prefer to eat them hard.
For the past 20 years, Sister Theresine has baked 450 dozen cookies annually.
Following many years in the classroom, Sister Theresine worked for Archbishop Daniel M. Buechlein for 14 years before her retirement from active ministry in the archdiocese. Currently, she resides at Our Lady of Grace Monastery, where she is a founding member, and stays active throughout the year.
Sister Theresine’s Springerlies recipe is posted on www.criteriononline.com. Her cookies are also for sale at the monastery’s Benedict Inn Retreat and Conference Center, 1402 Southern Ave., in Beech Grove.
The Inn’s gift shop, Shop Inn-spired, will host a Christmas open house on Dec. 1 from 9 a.m. until 3 p.m.
Along with Springerlies, which are a favorite and sell quickly, shoppers also can buy homemade peanut brittle made by Benedictine Sister Mary Carol Messmer; religious articles and books; handcrafted jewelry made of freshwater pearls, semi-precious stones, sterling silver and turquoise; other handcrafted gifts; and thousands of Christmas items.
Springerlies and other homemade food items ideal for holiday parties or as gifts can also be ordered through the Inn’s bakery by calling 317-788-7581. All fees support the ministries of the sisters. †
Sister Theresine’s Springerlie Recipe
Makes one dozen cookies.
Ingredients:
- 1 cup eggs
- 1 lb. powdered sugar
- 1 lb. flour
- 1 tsp. baking powder
- ½ tsp. anise oil
- pinch of salt
Directions:
- Beat eggs until stiff like meringue.
- Add powdered sugar and mix well.
- Add anise oil and mix well.
- Sift together the flour, baking powder and salt.
- Fold flour mixture into egg and sugar mixture.
- Roll out with regular rolling pin (sprinkle a little flour on the dough to prevent sticking) -- not too thin -- then use a Springerlie rolling pin.
- Cut into rectangles.
- Cover and chill overnight.
- Bake at 325-350 degrees for 12 minutes.
Note for Sister Theresine:
Springerlies take practice. You may need to add more flour, roll out thicker, increase or decrease the heat depending on your oven. My mother always said, “You don’t want them to be brown” so if they start to get brown and are not thoroughly baked, lower the heat.
(Download a PDF of this recipe)