Springerle Cookies Recipes

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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 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.

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.

OLD FASHIONED SPRINGERLE COOKIES



Old Fashioned Springerle Cookies image

These traditional Bavarian Christmas cookies are made with cookie dough rolled and pressed with a wooden imprinted square or rectangle block used to press onto the dough then the square is cut out with a a table knife or made with a rolling pin with the imprints on it(a special rolling pin) roll on the dough then cut with a...

Provided by Pat Duran

Categories     Cookies

Time 40m

Number Of Ingredients 10

4 large eggs, separated
12 drops anise oil
1 lb powdered sugar
1 Tbsp butter, melted
1 tsp vanilla
1/2 tsp salt
1 lb cake flour ( or pastry flour)about 3 1/2 cups, sifted
1 tsp baking powder
1/4 tsp cream of tartar
anise seed

Steps:

  • 1. Beat egg whites with cream of tartar until stiff. Add powdered sugar, slowly. Add melted butter,anise oil, salt and baking powder. Add 1/2 the flour, mix well. Add beaten egg yolks. Add remaining flour.Chill dough for 20 minutes before rolling.
  • 2. Roll out dough to about 1/4 to 3/8 inch thickness, then press springerle board into dough firmly. Cut cookies apart. Brush off flour Roll dough a little at a time. Brush excess flour off cookies, and wipe a little water on the bottom of each cookie with your finger ; place on lightly greased cookie sheet sprinkled with crushed anise seed-not to close together . Let cookies stand to dry 2 to 3 hours. Bake at 250^ about 15-20 minutes. Don't let them get brown, Keep them straw colored.Remove to cool. Store in tightly covered container for at least three days before eating. So Good!

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

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