Making Springerle Cookies

Authentic German Springerle The Daring Gourmet

WebAuthentic Springerle are made with eggs, sugar, flour, baker’s ammonia, salt and anise. They’re a very low-moisture cookie …

Rating: 4.9/5(57)
Category: DessertCuisine: GermanTotal Time: 25 hrs 10 mins

Preview

See Also: Recipe for springerle cookiesShow details

How To Make Springerle Cookies Molly J Wilk

WebSpringerle Cookie Recipe A beautiful cookie from the Alsace-Lorraine area in France, Germany, and Switzerland! With their …

Rating: 4.6/5(11)
Estimated Reading Time: 6 mins1. Beat the eggs with the whisk attachment until foaming in an electric mixer. Slowly add in the powdered sugar and whip on medium speed for 10-15 minutes until the mixture is thick and resembles a buttercream. In the last 5 minutes, add the pinch of baking powder, and the kirsch or other flavoring.
2. Slowly add in the flour, whipping on low-medium speed. Then wrap well with plastic wrap touching the surface and chill several hours or overnight.
3. Roll out small pieces at a time on a cornstarch-dusted surface to 1/4 inch (6mm) thick. Dust the top lightly with cornstarch and press the mold into the dough. Cut around the design, and lay on a cornstarch dusted surface to rest for 12-24 hours, avoiding a drafty or humid area.
4. When ready to bake, preheat oven to 145C/290F. Place each cookie on a damp paper towel for about 30 seconds to moisten the bottom of the cookie and then transfer to a parchment lined tray (this can be sprinkled with a seasoning of choice).

Preview

See Also: What are springerle cookiesShow details

Springerle Cookies Martha Stewart

WebIngredients 1/2 teaspoon baker's ammonia (hartshorn) or baking powder 2 tablespoons whole milk 6 large eggs, room temperature …

Rating: 3.4/5(152)
Category: Cookie RecipesServings: 36-1441. 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.
2. 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.
3. 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.
4. 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.

Preview

See Also: Buy springerle cookiesShow details

Traditional Springerle Recipe

WebPlace sugar, eggs, and vanilla in a separate large bowl; beat with an electric mixer until light and frothy, 5 to 8 minutes. Gradually stir …

Rating: 4.5/5(29)
Total Time: 9 hrsServings: 48Calories: 75 per serving1. Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
2. 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.
3. 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.
4. Preheat oven to 250 degrees F (120 degrees C).

Preview

See Also: Springerle cookies for saleShow details

Springerle cookies Daring Kitchen

WebAdd the butter (in little pieces, one piece at a time) and keep on beating until the dough is smooth, then stir in the essential oil of your choice. Add the dry ingredients little by little on low speed, until dough …

Preview

See Also: How to make springerle cookiesShow details

Springerle Cookies Springerle

WebA tub of 50 springerle cookies in assorted tradtional motifs, such as people scenes, fruits and flowers, and animals. Offered in single flavors only. Perfect for special events, such as garden parties, birthdays, wedding …

Preview

See Also: Recipe for springerle cookies germanShow details

LowCarb Sugar Cookies Recipe Simply So Healthy

WebShape dough into a disk shape about 8 inches in diameter. Wrap dough in plastic wrap and refrigerate for 3-4 hours. Spray a baking sheet with coconut oil. Place disk of dough onto a piece of parchment. Cover dough with an …

Preview

See Also: Drop springerle cookiesShow details