Springerle Cookie Dough Recipes

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SPRINGERLE COOKIES



Springerle Cookies image

Use these intricately molded cookies to dramatize the sides of a layer cake; for additional wow factor, apply a tinted glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 to 5 dozen

Number Of Ingredients 11

Pure lemon extract
Luster or petal dust, for decorating
1/2 teaspoon baking powder
2 tablespoons whole milk
6 large eggs, room temperature
6 cups sifted confectioners' sugar, plus more for dusting and surface
4 ounces (1 stick) unsalted butter, softened
1/2 teaspoon salt
1 teaspoon anise extract
1 teaspoon finely grated lemon zest
9 cups sifted cake flour, plus more for dusting and surface

Steps:

  • Dissolve baking powder in milk in a small bowl. Whisk eggs with a mixer on high speed until very thick and pale, about 10 minutes. With machine running, slowly add sugar, beating until smooth and creamy. Add butter, 1 tablespoon at a time, beating after each addition. Beat in milk mixture, salt, anise extract, and lemon zest until just combined.
  • Reduce speed to medium-low. Add 6 cups flour, 1 cup at a time, mixing well after each addition. Remove bowl from mixer, and stir in remaining 3 cups flour, 1 cup at a time, until flour is incorporated and dough is stiff.
  • Transfer dough to a floured surface, and knead until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces, and wrap in plastic wrap.
  • Dust surface and springerle mold with confectioners' sugar. Roll out 1 disk of dough at a time 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 rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough from sides of mold. Gently coax dough out of mold with fingertips and onto baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Let stand, uncovered, for 24 hours.
  • Preheat oven to 220 degrees. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. (They should not color; reduce oven temperature to 200 degrees if cookies start to color.) Let cookies cool on sheets on wire racks. Cookies will keep, unglazed and covered, for up to 2 to 3 weeks.
  • Make the glaze: Mix lemon extract and a pinch of luster or petal dust in a small bowl, adding more dust as needed to get desired color. (You will need only a little dust; the mixture should remain runny). Using a very fine paintbrush, brush the tinted extract onto the flat portion of each cookie around the relief. Using a clean, damp paintbrush, remove smudges. Mix additional extract and luster or petal dust in 1/2 teaspoon increments as needed.

TRADITIONAL SPRINGERLE



Traditional Springerle image

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

1 ½ tablespoons crushed anise seeds
3 ½ cups all-purpose flour
1 teaspoon baking powder
4 eggs
2 cups sugar
½ teaspoon vanilla extract
¼ cup confectioners' sugar

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

SPRINGERLE



Springerle image

Categories     Cake     Cookies     Bake     Pastry

Yield Makes 4 to 5 dozen

Number Of Ingredients 9

1/2 teaspoon baking powder
2 tablespoons whole milk
6 large eggs, at room temperature
6 cups sifted confectioners' sugar, plus more for dusting
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon salt
1 teaspoon anise extract
1 teaspoon finely grated lemon zest
9 cups sifted cake flour, plus more for work surface if necessary

Steps:

  • Dissolve baking powder in milk in a small bowl. Put the eggs in the bowl of an electric mixer fitted with the whisk attachment. Beat eggs on high speed until very thick and lemon colored, about 10 minutes. Gradually beat in sugar until creamy and smooth.
  • Add butter, 1 tablespoon at a time, beating on high speed, until creamy. Add baking powder and milk, salt, anise extract, and lemon zest; beat to combine.
  • Add 6 cups flour, 1 cup at a time, mixing on medium-low speed after each addition. Remove from mixer and stir in 3 more cups of flour, 1 cup at a time, until dough is stiff and well combined.
  • Transfer dough to a floured surface; knead by hand until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces; wrap well in plastic wrap.
  • Dust a work surface with confectioners' sugar; roll out 1 piece of dough 3/8 inch thick. Using a pastry brush, coat a springerle mold with confectioners' sugar. Press mold into the dough; lift off. Using a pizza cutter or knife, cut out cookie and slide it onto parchment-lined baking sheets; repeat, arranging cookies by size, about 1 inch apart. Let stand uncovered for 24 hours.
  • Preheat oven to 220°F. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. They will not take on any color. Transfer to wire racks to cool. Cookies can be stored in airtight containers at room temperature up to 3 weeks.
  • HOW TO FORM SPRINGERLE
  • To make springerle, dough is rolled out on a work surface dusted with confectioners' sugar, a mold is pressed into the dough, and the excess is trimmed away.

SHORTBREAD SPRINGERLE COOKIES



Shortbread Springerle Cookies image

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

1/2 teaspoon baker's ammonia (Hartshorn) or 1/2 teaspoon baking powder
2 tablespoons milk
6 large eggs, room temperature
6 cups powdered sugar (1 - 1 1/2 LB)
1/2 cup unsalted butter, softened but not melted
1/2 teaspoon salt
1/2 teaspoon anise (if substituting fruit flavored oils, use 3 teaspoons)
2 lbs sifted cake flour
grated orange rind (enhances flavor of the traditional anise or the citrus flavors, optional, optional) (optional) or lemon rind (enhances flavor of the traditional anise or the citrus flavors) (optional)
flour (more as needed)

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

SPRINGERLE COOKIES



Springerle Cookies image

My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her!

Provided by Mary Scheffert

Categories     Dessert

Time P1DT30m

Yield 60 cookies

Number Of Ingredients 7

4 large eggs
3 cups flour
4 1/4 cups powdered sugar (1 pound)
1 tablespoon freshly grated lemon zest
1 teaspoon baking powder
1/2-1 teaspoon anise extract
anise seed

Steps:

  • In large mixer bowl, beat eggs at high speed until thick & lemon colored.
  • Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
  • On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
  • Cut cookies apart between patterns.
  • Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
  • When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
  • Remove to wire racks to cool.
  • Store cookies in a tightly covered container with some anise seeds.
  • Flavor develops fully after about 2 weeks.

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  • Place the eggs in a stand mixer with the whisk attachment in place. Beat the eggs until foamy. Add the powdered sugar, a little at a time along with the vanilla extract and anise oil.Once all the powdered sugar has been added continue to beat the mixture for 10 minutes. Yes, that's 10 full minutes, do not reduce the time. The batter needs to be very loose and airy.
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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SPRINGERLE COOKIES RECIPE - THE HENRY FORD
9 Recipes. Craig Claiborne, New York Times food editor and America's leading food critic, encouraged home cooks to broaden their culinary horizons. His 1961 New York Times Cook Book included both regional American dishes and recipes from 23 other countries that were published in the Times during the 1950s. Recipe List.
From thehenryford.org


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