Springerle Recipes

Springerle

Embossed picture cookies, are butter cookies with the appearance of traditional Springerle cookies. The raised designs on picture cookies are pressed or rolled into the dough with a carved block or rolling pin. After the designs are embossed on the dough, the cookies are cut apart and baked.

Springerle Cookies

Soft Type

2 1/3 cups all-purpose or unbleached flour
2/3 cup corn starch
1/4 tsp. salt
1 cup butter

2/3 cup brown sugar, firmly packed
1/2 tsp. favorite flavoring*
1 egg

Sift or stir together flour, cornstarch and salt; set aside. In mixer bowl cream butter and brown sugar together. Add flavoring. Add egg; beat until fluffy. Add dry ingredients; mix well. Wrap dough carefully; chill dough overnight or 12 hours.

Divide cookie dough into three equal parts. On lightly-floured board or pastry cloth roll out a portion of cookie dough to 1/4" thickness with a plain rolling pin. Dust molds with flour, then shake off excess. Press dough with cookie molds or roll with springerle rolling pin. (See special instructions that follow.) Cut cookies apart; place on an ungreased cookie sheet. Bake in a preheated 300 F. oven 25 to 28 minutes or until lightly browned. Store airtight up to one week at room temperature; freeze for longer storage. Yield: 5 1/2 dozen.

For SPRINGERLE ROLLING PIN: Dust Traditional Springerle Pin with flour, shake off excess. Roll slowly and firmly to make a clear design. With cutter or sharp knife, cut cookies apart and trim off outside edges. Place on ungreased cookie sheet and bake as directed. * Flavor suggestions: 3/4 tsp. Pure Lemon Extract and 1/2 tsp. Pure Almond Extract

Springerle Cookies

Hard Type

4 eggs
1 lb. powdered sugar
1 tsp. anise extract (optional)
OR anise seed* (see below)

1 Tbsp. grated lemon rind
4 1/2 cups sifted cake flour
1 tsp. baking powder

Beat eggs until light. Stir in sugar and beat well. Add extract and rind. Add flour sifted with baking powder. Mix well. Chill one hour. Roll out 1/2 inch thick on floured board. Roll pin firmly through dough (flour pin before each roll). Expose to air overnight. Cut cookies apart and arrange on greased sheet sprinkled with anise seed. (optional) Bake 350 F. for 30 minutes. Yield: 30 cookies.

Vanilla or other flavors may be used instead of anise. Store in covered container with apple slices for 10 days before serving.

The springerle molds, pins and board may be used with your favorite shortbread recipe, also. You'll get beautiful results!