Thanks for reaching out to let us know that you feel something about the springerle history is being lost in our recipe, Marianne. We've deemed our Springerle Shortbread a shortbread cookie as it follows the standard ratio for shortbread (one part sugar, two parts butter, and three to four parts flour) and it also has the "short" almost crumbly texture and buttery taste that shortbread is known for. There is also a tip at the bottom of the recipe for adding anise oil which makes for a more traditionally flavored springerle cookie. This recipe doesn't call for any leavening, as is traditional for a shortbread cookie, which is why baker's ammonia isn't included here but the cookies are still pleasantly crisp like springerle cookies are known for. We'd like to invite you to contact us via email if you'd like to share more about what makes springerle so special to you — we'd love to hear!

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