SHORTBREAD SPRINGERLE COOKIES
Beautiful cookies that can be made for any occasion. They make lovely gifts. This recipe comes from House on the Hill. www.houseonthehill.net These whisked-egg holiday cookies date back to at least the 1600's and are made in Bavaria, Switzerland and the Alsace area of France. For eating quality, ease and quality of prints this recipe is just perfection! The number of cookies this recipe makes depends on the size of the molds used.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h10m
Yield 36-144 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve hartshorn in the milk for 1 hour.
- Beat eggs until thick and lemon coloured, about 10 minutes with a heavy duty mixed, longer with a hand mixer.
- Slowly beat in the powdered sugar, then the softened butter, beating until the mixture is creamy.
- Beat in the hartshorn and milk, salt, flavouring oil and grated citrus peel, if using.
- Gradually beat in as much of the flour as possible with the mixer, then stir in the rest of the flour to make a stiff dough.
- Turn the dough onto floured surface and knead in more flour until stiff enough to make a good print.
- The amount of flour needed will depend on the size of the eggs and amount of humidity.
- Dust a surface with flour and roll out the dough to about 1/3 " thickness.
- With a clean dry pastry brush, brush springerle molds with cake flour and press into the dough.
- Cut out cookies with a knife, pizza cutter, pastry wheel or cutter.
- Place cookies on a kitchen towel, uncovered, to dry for 2 to 24 hours.
- Bake on a greased or baker's parchment lined cookie sheet at 225 F to 325 F until barely golden on the bottom. This will take 10 to 25 minutes, depending on the size of the cookies.
- Cool completely on rack and store in tins.
- They will keep for monthe and improve with age. They can be baked in October or November for Christmas.
- The number of cookies this recipe yields depends on the size and thickness of the cookies.
- Prep time does not include the 2 to 24 hour drying time.
- VARIATIONS:.
- Chocolate Springerle - Add 1 cup cocoa and 2 tsp vanilla or chocolate extract in place of other flavorings. For a lighter colored cookie, use chocolate flavor confectioner's sugar which is available in 1 lb boxes, plus 2 tsp of vanilla or chocolate extract.
- Cocoa-Mocha - Add 2 tbsp powdered (pulverize granules if necessary) instant coffee to milk plus either of the chocolate formulas given above.
- Citrus - Use 3 to 4 tsp oil of lemon or oil of orange, or 2 tsp oil and grated rind of 3 oranges or lemons.
- Oil of cinnamon, almond or peppermint - Use 1/2 tsp
- Vanilla - Use 4 or 5 tsp extract.
Nutrition Facts : Calories 204.3, Fat 3.6, SaturatedFat 1.9, Cholesterol 37.9, Sodium 45.8, Carbohydrate 39.8, Fiber 0.4, Sugar 19.7, Protein 3.2
SPECULAAS COOKIES
When imprinting the fragrant spiced cookie dough with springerle molds, stop frequently to clean the patterns with the tip of a skewer. This allows for a better impression in the dough and resulting cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 32 cookies
Number Of Ingredients 14
Steps:
- Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
- Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
- Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
- Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks.
TRADITIONAL SPRINGERLE
We have made these very traditional German cookies every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops.
Provided by PREGOCOOK
Categories World Cuisine Recipes European German
Time 8h35m
Yield 48
Number Of Ingredients 7
Steps:
- Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
- Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
- Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
- Preheat oven to 250 degrees F (120 degrees C).
- Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 16.1 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 9 g
GERMAN SPRINGERLE COOKIES
Make and share this German Springerle Cookies recipe from Food.com.
Provided by AZPARZYCH
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs until very light.
- Gradually add sugar and beat 15 minutes at high speed until mixture resembles a soft meringue, this is very important; don't skimp on time.
- Add anise oil and blend gently.
- SIft together flour and baking soda and add to egg mixture at low speed Cover bowl tightly for 15 minutes.
- Divide dough into thirds and roll each piece into an 8 inch square a little more than 1/4 inch thick.
- While working with one keep others covered.
- Let stand 1 minute.
- Dust springerle mold with flour and press into dough.
- Cut cookies apart.
- Place on lightly floured surface and let stand overnight.
- Grease baking sheet and sprinkle with anise seeds.
- Preheat oven to 300 degrees.
- Brush excess flour from cookies, moisten lightly with water and place on baking sheets.
- Bake about 20 minutes and store tightly covered.
Nutrition Facts : Calories 397.3, Fat 2.4, SaturatedFat 0.7, Cholesterol 74.4, Sodium 156.2, Carbohydrate 86.2, Fiber 1.4, Sugar 47.2, Protein 7.7
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4.1/5 (50)Total Time 2 hrs 25 minsServings 36-48Calories 100 per serving
- Beat in the egg and vanilla, and fold in the flour., Divide the dough in half, shape both halves into disks, wrap in plastic, and refrigerate for at least 1 hour., Preheat the oven to 400°F.
- Grease (or line with parchment) two baking sheets., Working with one disk at a time, flour your work surface and roll the dough 1/4" thick., To shape cookies using a springerle pin: Brush a very light coating of flour onto the dough and your springerle pin.
- Slowly roll the springerle pin over the dough, pressing down hard enough to leave a good impression.
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