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Springerle

Makes just over 2 dozen 3-inch cookies, or the equivalent

Equipment

  • Handled cookie stamps [preferably cast aluminum] and a circular 3-inch cookie cutter, pastry wheel, or knife
  • OR Wooden Springerle cookie molds and a rectangular cookie cutter, pastry wheel, or knife
  • OR Springerle Rolling Pin and cookie cutters, a pastry wheel, or knife
  • OR Cookie Cutters [preferably with Press-Top Impressions]

Ingredients

  • 1/4 tsp baker's ammonia [aka Hirschhornsaltz, Hartshorn, Ammonium Carbonate, or Ammonium Bicarbonate]
  • 1 tsp water, milk, Kirsch or Cointreau [I don't like Kirsch, so I used Cointreau to maintain the citrus flavour]
  • 2.5 cups sugar
  • 4 eggs
  • 1 tbsp lemon zest [approx one lemon]
  • 1 tsp vanilla extract [Additions may include: 1/2 - 1 tsp lemon extract or 1/8-1/2 tsp anise extract, the latter, added by the drop. I don't use either.]
  • 4 cups all-purpose flour, plus more for preparing the cut-outs
  • 1/4 tsp salt
  • 2-3 tbs whole anise seeds [Possible substitution: hard coloured sprinkles/round decors.]

Instructions

  • In a pinch-bowl, stir together the baker's ammonia and the water, milk, Kirsch or Cointreau, and allow it to sit as you prepare the rest of the ingredients.
  • In a food processor, pulse the sugar a few times to make it finer.
  • Combine the eggs and sugar in the bowl of a stand mixer fitted with the whisk.
  • Whisk on medium until the ingredients are well-incorporated.
  • Raise the speed to high and whisk for 7-10 minutes, until the mixture is light and fluffy. [That's right, 7-10 minutes!]
  • Quickly whisk in the grated peel and vanilla extract.
  • Turn the stand-mixer back down to medium and gently incorporate 3 1/4 cups of the flour and all of the salt.
  • Add the wet baker's ammonia mixture to the bowl and mix to incorporate.
  • Do not taste the raw dough! It now contains ammonia!
  • Gently incorporate the remainder of the flour with the mixer or with a spatula.
  • Scrape down the bowl. Cover. And refrigerate for an hour.
  • Line three baking trays with parchment paper.
  • Sprinkle the sheets evenly with anise-seeds or sprinkles/decors. [Can also be left plain.]
  • FOR COOKIE STAMPS
    Remove the dough from the refrigerator and separate into about two dozen small balls, returning all but one back in the bowl to the refrigerator.
    Flour your work surface. Roll the ball in your hands until just smooth. Pat the dough ball out flat with your hand, or roll with a flat rolling pin, to about 1/4 inch thickness, sized just larger than your stamp.
    Dust the flattened dough with flour.
    Firmly Press the stamp into the disc of dough.
    Remove the stamp from the embossed dough and trim the edges of the shape with a cookie cutter sized to your stamp, a pastry cutter, or a knife, returning the off-cuts to the bowl of dough for reuse.
    Place the individual Springerle on the prepared baking sheet, pressing the cookies gently into the aniseeds or decors, leaving about 1 inch between each cookie, repeating until you have used all of the dough.
  • FOR WOODEN SPRINGERLE MOLDS:
    Remove the dough from the refrigerator and separate into about two dozen small balls, returning all but one back in the bowl to the refrigerator.
    Flour your work surface. Roll the ball in your hands until just smooth. Pat the dough ball out flat with your hand, or roll with a flat rolling pin, to about 1/4 inch thickness, sized just larger than your mold.
    Dust both the mold and the flattened dough well with flour.
    Place the dough on top of the mold pattern and press it in gently.
    Then, flip the mold and dough down onto the work surface and press firmly.
    Remove the mold from the embossed dough and trim the edges of the shape with a cookie cutter sized to your Springerle mold, a pastry cutter, or a knife, returning the off-cuts to the bowl of dough for reuse.
    Place the individual Springerle on the prepared baking sheet, pressing the cookies gently into the aniseeds or decors, leaving about 1 inch between each cookie, repeating until you have used all of the dough.
  • FOR A SPRINGERLE ROLLING PIN
    Divide the dough into 2 or 3 batches, working each into a smooth ball with your hands. With a plain rolling pin, roll the dough in sheets about 1/4 inch thick. Dust the decorative pin and rolled dough with flour. Roll the decorative pin over top and use a knife, pastry cutter, or cookie cutter to separate into individual cookies.
    Place each Springerle on the prepared baking sheet 1 inch apart, pressing the cookies gently into the aniseeds or decors, and repeat until you have used all the dough.
  • FOR COOKIE CUTTERS [with or without press-top impressions]
    Divide the dough into 2 or 3 batches, working each into a smooth ball with your hands. With a plain rolling pin, roll the dough in sheets about 1/4 inch thick. Cut with floured cookie cutters, engaging the press-top impression if available.
    Place each Springerle on the prepared baking sheet 1 inch apart, pressing the cookies gently into the seeds or decors, and repeat, re-rolling the dough as necessary, until you have used all the dough.
  • FOR ALL...
    Leave the cookies out to dry on their baking sheets at room temperature for at least 18 to 24 hours. They should be dry when you touch them. Larger cookies may take longer to dry!
  • When the Springerle are dry, preheat the oven to 300°F.
  • Either wet a clean dishcloth, wring it out, and place the cookies on it for five minutes before returning them to the aniseed or decor sprinkled pans. If you are using decors, the colours may bleed on the cookies and onto your cloth!
    OR
    One at a time, brush a small bit of water onto the bottom of each cookie, [sprinkle that wet bottom with additional aniseed or decor if desired], and return it to the aniseed or decor sprinkled pan. If you're doing this with sprinkles/decors, be very sparing with the water, as the colours can bleed!
    This gentle moisturizing process allows for even baking.
  • Bake the cookies one sheet at a time for about 25 minutes.
    Good Springerle remain white and spring up or rise like French macarons so that they have spongy-looking feet. So, check after 15 minutes to make sure they are not beginning to brown on top. if they are browning, cover with a layer of parchment for the remaining bake.
    Your kitchen may smell like ammonia, as it bakes off, though the aniseed may cover that!
  • Remove the cookies from the oven and cool them on the pan for just a few minutes. Then, cool the cookies completely on a wire rack.
  • Store the Springerle in a cookie tin or airtight container for up to 2 months. Their flavours will amplify and they will harden over time. But they're just as good, if not better, crisp, especially when served with a cup of tea or espresso.

Notes

I used these Nordicware Cast Aluminum Cookie Stamps with much success! 
I found Baker's Ammonia locally in Toronto at Loblaws Maple Leaf Gardens and Serano Bakery [order online] on Pape.
This recipe draws from several German baking books, relying most heavily on Anja Dunk's wonderful Advent: Festive German Bakes to Celebrate the Coming of Christmas [she gives great instructions for using mooncake molds!] and Luisa Weiss' outstanding Classic German Baking.