What are Springerle cookies/molds/presses? Springerle (Spring-uhr-lee). The word Springerle comes from the old German dialect meaning “little knight” or “jumping horse”. Now, you might ask, what does a knight or jumping horse have to do with cookies? When these cookies are baked, they “puff up” or “spring up” while cooking. For over a thousand years in Europe, presses (or molds) have been used to imprint edible picture cookies. These molds were used to tell visual stories when most people could not read or write. Exchanging Springerle during the holidays was common practice much like we exchange cards today. Springerle cookies are still the traditional Christmas cookie in Germany and Switzerland. They are white, anise-flavored cookies, made from a simple egg-flour-sugar dough. Their shape is usually rectangular or circular and has a picture or design stamped on the top. These designs are imprinted with flat molds (Springerle presses, or boards) or specially carved rolling pins. After the cookies are baked, they are decorated with food coloring or edible “luster dust”. If used for decorations, you can paint with acrylic paints. As previously stated by Caroline Kallas: The seductive appeal of the presses lies in their singular enfolding of history, art, anthropology, and celebration into an edible form. They were used as betrothal tokens between lovers; to celebrate nuptials and births and daily life; to honor the renowned and the ordinary; they were expressions of piety, tellers of tales, teachers of religion and literacy, and were humorous or bawdy observers of the human condition. They were editorials, recordings of war and conflict,political hand-outs, and an appreciative noting of nature and nature’s bounty. In short, edible snapshots from our past. The originals of most of these presses were carved in clay, wood or metal, usually 100 to 500 years ago, and now reside in private or museum collections in Europe. Careful impressions were taken of the original presses from which were hand cast these powered wood/resin replicas. So exacting is the replicating process that the cracks, missing pieces, mendings, wormwood holes, termite damage and signs of use acquired with the passing of time are all present in your mold. They are not flaws, but evidence of their venerable age. The wonder and magic of replicas is that today we are enabled to have the use of a press which as the jealously guarded possession of a single baker centuries ago. For a more detailed history see: http:/whatscookingamerica.net/History/CookieHistory.htm http:/www.andallthekingsmen.com/about.html

The Kallas family have been Springerle Cookie Mold enthusiasts for over 40 years and were the premier source for working replicas of historic cookie presses in the Chicago land area. Mr. Kallas was co-founder and former owner of House on the Hill, along with the late Mrs. Kallas (Caroline) who passed away from lung cancer in 1999. After a 4 year sabbatical, Bill Kallas took a trip to Switzerland and concluded arrangements with a skilled craftsman to provide Swiss made molds for the startup of their new business. Not only are these molds of superior quality, but also meet Switzerland’s high standards of “food safe products”.

Thus, the Kallas family has developed new sources and products which are to be offered to American lovers of collectables to be used in baking, crafts, or for fine art objects. During our short stay in Switzerland, I did manage to do some site seeing. I enjoyed staying in an out-of-the-way quaint hotel where I had to walk up four flights of stairs with luggage. And, of course, a trip to Switzerland would not be complete without a walk along the Banhofstrasse, Switzerland’s Michigan Avenue. On both sides, you'll find everything you need: clothes, jewelry, books, souvenirs, sidewalk cafés, and of course, you'll find the well-known Swiss banks.

My trip to Germany included a private berth on the Zurich train to Munich (our first time on a train in Europe), only to arrive on the opening day of Munich’s Oktoberfest ceremonies. This is the day that the local mayor cuts the ribbon to festivities and thousands of visitors and locals pack into huge tents to enjoy very large steins of beer, food and dancing.

For a note of interest to our customers, a visit to Munich’s city square to see the Glockenspiel during the “clock-hour” extravaganza is quite memorable. While in Munich, we visited Olli Leeb the author of “My Favorite Cookies From the Old Country”. (see our book section) where she autographed her latest book, “Coffee, Cappuccino, Espresso and Much More”. What a delightful lady. We had a splendid dinner and for desert we were invited to her son’s coffee shop. Coffee shops in Germany are not like Starbucks. This coffee shop had everything from antique coffee makers to a wine and cheese bar -- quite an experience! Before we went home, we did manage to see the Nymphenburg castle. We enjoyed the opulent rooms with fine décor and many art collectibles. You will note that it is quite windy (just like Chicago) in front of the famous castle.

You may want to visit the following links for travel suggestions: Travel the Globe Virtually |  Topics on-line Travel Magazine.