Last week, a package with a hand-addressed label arrived at my office. Inside was a pale blue box with a luxe ribbon and ornate seal. Inside, were delicious works of art from Queen City Cookies.
Rarely has article research been so toothsome. Queen City Cookies makes Springerle cookies, a traditional German delicacy. Butter-laden dough is pressed into intricate molds, then baked slowly. The result seems too pretty to eat. But Peggy Shannon, owner of Northside's Queen City Cookies, insists that eating Springerle is the best way to enjoy them.
"In many ways, Queen City Cookies is a culmination of all of my life experiences: baking, marketing, and art," explained Shannon. After finishing her MA in Arts Administration at Indiana University, Cincinnati's Contemporary Arts Center recruited Shannon as a marketing director. She settled in to her adopted hometown, and felt a pull to revive the time-honored tradition of crafting Springerle.
"Cincinnati is abundant with creative thinkers with excellent taste, who appreciate quality and innovation. Springerle cookies, like Cincinnati, are steeped in history and have a rich German heritage."
Traditionally, these cookies are anise-flavored and only served during the holiday season. But Queen City Cookies has branched out into 24 flavors, and is currently the only Springerle baker in the U.S. that allows customers to choose any flavor for custom designs.
Germans have used Springerle to celebrate life events since the 14th century. Queen City Cookies has more than 350 molds; designs include flowers, infants, musical instruments, and religious symbols. Customers can advance-order cookies for wedding favors, corporate gifts, and other special events.
Queen City Cookies can be shipped anywhere in the world. Although most of QCC's sales are through its newly-redesigned website, Shannon is branching out into traditional retail. Starting May 1, Cincinnati Springerle fans will be able to pick up QCC's Baker's Dozen assortment at
Picnic and Pantry in Northside.
A new, larger Northside kitchen and 24-tray rotating deck oven has expanded hourly cookie output from 40 to 1,400. This quantum leap in production has Shannon almost gleeful. "Now we're really open for business!" As QCC's demand continues to rise, Cincinnatians will be sure to follow Shannon's Springerle motto: Eat. Smile. Repeat.
Writer: Elena Stevenson
Source: Peggy Shannon, Owner, Queen City Cookies
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