Springerle Cookies
Servings: 4 -6 dozen
These beautiful cookies are made with a great Springerle cookie dough and gorgeous cookie molds.
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Ingredients
- 1/2 tsp baking powder
- 2 tbsp milk
- 6 eggs room temperature
- 1 1/2 lbs powdered sugar 6 cups
- 1/2 cup unsalted butter softened
- 1/2 tsp salt
- 3/4 tsp cardamom
- 1 tbsp grated orange zest
- 8 cups sifted cake flour
Instructions
- Dissolve baking powder in milk and set aside.
- With whisk attachment beat eggs until thick and are a lemon colour (about 15 minutes)
- Slowly beat in powdered sugar, mix well.
- Next beat in softened butter, combine well.
- Add baking powder and milk, salt, cardamom and orange zest.
- Change to paddle attachment, and gradually beat in flour (as much as you can with mixer)
- On floured surface knead in remaining flour to make a stiff dough that is not sticky.
- Divide into 4 pieces and wrap in plastic wrap.
- On well floured surface, roll out 1 disk of dough to 1/4 - 3/8 inch thickness.
- With pastry brush dust flour into cookie mould as well as top of dough.
- Press mold firmly into dough, then gently remove cookie mold.
- Using a roller cutter or knife cut out shape.
- Place cookies on baking sheet lined with parchment paper.
- Leave stand uncovered for 20-24 hours to dry before baking.
- Bake at 300 degrees for 15 minutes or just until bottom starts to brown.
- Makes 4- 6 dozen depending on cookie mold size.
Notes
Recipe adapted from Nini's Perfection Springerle Cookies from House on the Hill