Holiday SPRINGERLE Cookies
Holiday Springerle
Dust your work surface lightly with flour. Divide the dough in half and work with one piece at a time, leaving the other piece covered.
2. To shape cookies using a springerly mold:
1/4"-thick square or rectangle. Press the lightly floured mold firmly into the dough. Remove the mold and cut around the design with a pastry wheel or sharp knife.
3. To shape cookies using a springerly pin: Brush a very light coating of flour onto the dough and your springerly pin. Slowly roll the springerly pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines. Continue until all the dough is cut. Transfer the cookies to the prepared baking sheets.
Set unbaked cookies aside to dry at room temperature, uncovered, for 24 hours. Turn them over once during the drying time to allow the bottoms to dry as well.
4. Preheat oven to275 degrees.
Bake the cookies for 25 to 30 minutes, top side up, until they're firm but not brown. Remove them from the oven and transfer to a rack to cool completely
Store the cookies in an airtight container. To keep them from becoming rock hard, we suggest placing a piece of soft bread, a slice of apple, or a cookie softener in the container with them.
Yield: 2 to 3 dozen cookies, depending on the size of your mold.
With just eggs, sugar, flour, and a little flavoring, these traditional German Holiday cookies ae easy to make, yet turn out with beautifully ornate patterns thanks to King Arthur's springerle molds and pins. The finished cookies are chewy and dense, the perfect accompaniment to a cupof hot coffe or the.
Recipe HOLIDAY SPRINGERLY
3 large eggs
1/2 tsp. salt
3 1/2 cups (14 oz.) confectioners' sugar
1/4 to 1/2 tsp. Anise Oil
3 cups (12 3/4 oz.) King Arthur Unbleached All-Purpose Flour
Lightly grease (or line with parchment) two baking sheets.
1. In the bowl of a stand mixer, beat together the eggs, salt, confectioners' sugar, and anise oil for 5-6 minutes, using the whisk attachment, until the mixture is very light and falls in thick, satiny ribbons from the beater.
Gradually beat in the 3 cups of flour, using the beater attachment, until the dough becomes cohesive and stiff; use additional flour only if the dough is too soft to roll.
Transfer the dough to a well-floured work surface and knead with your hands for several minutes - it will seem dry at first, but will become smooth s you work with it. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes or so.
Dust your work surface lightly with flour. Divide the dough in half and work with one piece at a time, leaving the other piece covered.
2. To shape cookies using a springerly mold:
1/4"-thick square or rectangle. Press the lightly floured mold firmly into the dough. Remove the mold and cut around the design with a pastry wheel or sharp knife.
3. To shape cookies using a springerly pin: Brush a very light coating of flour onto the dough and your springerly pin. Slowly roll the springerly pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines. Continue until all the dough is cut. Transfer the cookies to the prepared baking sheets.
Set unbaked cookies aside to dry at room temperature, uncovered, for 24 hours. Turn them over once during the drying time to allow the bottoms to dry as well.
4. Preheat oven to275 degrees.
Bake the cookies for 25 to 30 minutes, top side up, until they're firm but not brown. Remove them from the oven and transfer to a rack to cool completely
Store the cookies in an airtight container. To keep them from becoming rock hard, we suggest placing a piece of soft bread, a slice of apple, or a cookie softener in the container with them.
Yield: 2 to 3 dozen cookies, depending on the size of your mold.
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