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Nini's Springerle Cookies
Author: Connie Miesinger (reprinted by permission)
Ingredients
  • 1/2 tsp baker's ammonia (hartshorn) *see notes on Hartshorn in post
  • 2 tbsp whole milk (mix with hartshorn before adding to eggs).
  • 6 large eggs, room temperature
  • 1/2 tsp fine salt
  • 6 cups confectioner's sugar (1-1/2 lb.)
  • 1/2 cup unsalted butter, softened but not melted
  • 1/2-3/4 tsp oil of anise *see notes on Flavor Profiles in post
  • 2 lb box cake flour (sift only if flour is lumpy)
  • grated zest of orange or lemon (optional)
  • additional flour, as needed (if dough is too sticky)
Instructions

  1. Dissolve hartshorn in milk and set aside for 30-60 minutes.

  2. Beat eggs until thick and lemon -colored (10-20 minutes)

  3. Slowly beat in the confectioner's, then the softened butter.

  4. Add the hartshorn and milk, salt, preferred flavoring and grated zest of lemon or orange, if desired.

  5. Gradually beat in as much flour as you can with the mixer, then, stir in the remainder of the 2 lbs. of flour to make a stiff dough.

  6. Refrigerate the dough overnight.

  7. Turn dough onto floured surface and knead in enough flour to make a good print without sticking.

  8. Roll the dough approximately 3/8" to 1/2" thick. The deeper the mold, the thicker the dough needs to be.

  9. Brush confectioner's sugar or flour on the mold image (before every use) and then firmly press the mold into the dough making sure you apply equal pressure all parts of the mold.

  10. Use a knife or pastry wheel to cut around the shape of the image. Be sure to press and cut one cookie at a time or you may distort the image of adjacent cookies.

    Some Springerle molds come with an extra outline cutter to match the mold, for a perfect cut out of the cookie.

  11. Place cookies as you cut them (one at a time), on a parchment-lined baking tray and allow to dry for at least 24 hours.

  12. DON'T SKIP ON THIS 24-HOUR DRYING TIME. Drying is an important step because it helps preserve the image while baking.

  13. Bake on greased or baker's parchment-lined shiny cookie sheet at 225-325 degrees Farenheight, until barely golden on the bottom, 10-15 minutes or more depending on the size of the cookie.

  14. Since oven temperatures vary, the bake temperature has a range.

    It's a good idea to test bake one cookie first before baking the others.

    If your test cookie is too puffy, reduce the heat. For smaller cookies you may need the temperature as low as 225 degrees while larger ones may need 270-300 degrees.

    Please don't skip testing.

  15. Bubbles are common on flat areas of larger cookies. If you see bubbles forming, just press them down manually and gently and finish baking.

  16. Allow Springerles to cool completely before storing.

  17. Store in airtight tin container.

  18. Flavors develop and fully mellow over a few days so it's a good idea to bake your Springerles several days in advance before eating or gifting.

  19. Springerles make for gorgeous gifts and can be made year-round for many different occasions, like wedding and baby showers, birthdays, tea parties, etc.