Best 3 Springerle Cookies Recipes

SPRINGERLE COOKIES

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.

SPRINGERLE COOKIES

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.

ORANGE-FLAVORED SPRINGERLE COOKIES

Steps:

• Combine hartshorn and milk in a small bowl; set aside to dissolve at least 30 minutes and up to 1 hour.
• Beat eggs in the bowl of a stand mixer fitted with the paddle attachment on high speed until very pale and thick, 5 to 7 minutes. With mixer running, add 6 cups confectioners' sugar, 2 tablespoons at a time. Beat on high speed after all sugar has been added, 2 to 3 minutes. Reduce speed to medium. Add hartshorn and milk mixture, butter, orange extract, and salt; mix well to combine.
• Beat flour into the mixer gradually, 1/2 cup at a time, until dough is too stiff for the mixer. Stir in remaining flour by hand. Turn dough out onto work surface. Divide into 4 pieces, shape into discs, and wrap with plastic wrap. Chill until firm, 3 hours or longer.
• Place springerle mold or rolling pin in the freezer. Line baking sheets with a cotton or linen cloth.
• Dust work surface with 2 teaspoons confectioners' sugar. Roll one piece of dough into a circle 1/4-inch thick. Press the dough firmly into the springerle mold or rolling pin. Use a pastry cutter to cut extra dough away from the design. Transfer cookies to the baking sheets. Repeat with remaining pieces of dough. Use a delicate brush to brush off excess confectioners' sugar.
• Leave cookies out to air dry, uncovered, 12 hours or longer.
• Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper and spray lightly with cooking spray. Transfer cookies onto baking sheets, spacing them 1-inch apart.
• Bake cookies on the middle rack of the oven, one baking sheet at time, until slightly golden on the bottom but still pale on top, 18 to 20 minutes. Transfer to cooling racks to cool completely, about 30 minutes. Store cookies in an airtight container for a week before serving, allowing the flavors to age.