The perfect tradition addition! Fredericksburg invites you to warm up with one of its favorite old-fashioned German Christmas treats—German Glühwein. This warm, homemade spirit will warm up your holidays for sure, but if you’re looking for a shortcut, Fredericksburg Winery, located at 247 W. Main Street, can provide the ready-to serve variety, too.

Put a twist—and an emboss—on your cookies this year. Try Springerle cookies! These authentic German “biscuits” use molds to press intricate designs into each cookie. The molds were originally carved out of wood but can also be found in plastic and pottery. In fact, the hardest part about making them is picking out your favorite mold at Der Küchen Laden, located at 258 E. Main Street, Fredericksburg’s very own kitchen supply cornucopia.

German Glühwein
Serves 4 to 6

Recipe from

  • 1/2 medium orange
  • 3/4 cup water
  • 1/4 cup turbinado or granulated sugar
  • 20 whole cloves
  • 2 cinnamon sticks
  • 2 whole star anise
  • 1 (750-milliliter) bottle dry red wine
  • Rum or amaretto, for serving (optional)

Using a vegetable peeler, remove the zest from the orange in wide strips, taking care to avoid the white pith; set aside. Juice the orange and set the juice aside. Combine the water and sugar in a large, nonreactive saucepan and boil until the sugar has completely dissolved. Reduce the heat and add the cloves, cinnamon, star anise, orange zest, and orange juice. Simmer until a fragrant syrup forms, about 1 minute. Reduce the heat further and add the wine. Let it barely simmer for at least 20 minutes but up to a few hours. Keep an eye out so that it doesn’t reach a full simmer. Strain and serve in small mugs, adding a shot of rum or amaretto and garnishing with the orange peel and star anise if desired.

Substitution suggestion: Don’t feel like making your own? Visit Fredericksburg Winery for their “ready to serve” variety.

Traditional German Springerle Cookies

Family recipe passed down from Annie Frey Rips who arrived in Texas in 1881 at the age of seven.

  • 5 eggs
  • 1 lb. powdered sugar (3 ¾ c)
  • 1 lb. flour (4 c.)
  • 2 t. baking powder (rounded)
  • 4 drops Anise oil

Beat eggs. Add sugar. Add flour, baking powder and Anise oil. Roll out the dough onto a lightly floured surface about ¼ in. thick. Place Springerle molds onto the dough; cut apart and place on greased cookie sheets.  Cover the cookies with a light cloth and let them dry overnight.  Bake in a 250 deg. oven for 20-25 minutes or until the tops are a light brown.