{"id":5970,"date":"2015-10-05T02:52:41","date_gmt":"2015-10-05T02:52:41","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=5970"},"modified":"2019-07-23T15:13:39","modified_gmt":"2019-07-23T22:13:39","slug":"springerle-cookies","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/springerle-cookies\/","title":{"rendered":"Springerle Cookies"},"content":{"rendered":"<p>These are traditionally given as Christmas presents to friends and neighbors in Germany.<\/p>\n<p>For the Cookies<\/p>\n<ul>\n<li>1\/2 teaspoon baking powder<\/li>\n<li>2 tablespoons whole milk<\/li>\n<li>6 large eggs, room temperature<\/li>\n<li>6 cups sifted confectioners&#8217; sugar, plus more for dusting and surface<\/li>\n<li>4 ounces (1 stick) unsalted butter, softened<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 teaspoon anise extract<\/li>\n<li>1 teaspoon finely grated lemon zest<\/li>\n<li>9 cups sifted cake flour, plus more for dusting and surface<\/li>\n<\/ul>\n<p>For the Glaze (Optional)<\/p>\n<ul>\n<li>Pure lemon extract<\/li>\n<li>Luster or petal dust, for decorating<\/li>\n<\/ul>\n<p>Directions<\/p>\n<ol>\n<li>Dissolve baking powder in milk in a small bowl.<\/li>\n<li>Whisk eggs with a mixer on high speed until very thick and pale, about 10 minutes.<\/li>\n<li>With machine running, slowly add sugar, beating until smooth and creamy.<\/li>\n<li>Add butter, 1 tablespoon at a time, beating after each addition.<\/li>\n<li>Beat in milk mixture, salt, anise extract, and lemon zest until just combined.<\/li>\n<li>Reduce speed to medium-low.<\/li>\n<li>Add 6 cups flour, 1 cup at a time, mixing well after each addition.<\/li>\n<li>Remove bowl from mixer, and stir in remaining 3 cups flour, 1 cup at a time, until flour is incorporated and dough is stiff.<\/li>\n<li>Transfer dough to a floured surface, and knead until dough is smooth and not sticky, adding more flour if necessary.<\/li>\n<li>Divide dough into 4 pieces, and wrap in plastic wrap.<\/li>\n<li>Dust surface and Springerle mold with confectioners&#8217; sugar.<\/li>\n<li>Roll out 1 disk of dough at a time to a 1\/4- to 3\/8-inch thickness (deeper molds will need thicker dough).<\/li>\n<li>Cut a piece of dough about the size of the mold.<\/li>\n<li>Press mold firmly into dough, flip over, and gently roll over dough with rolling pin.<\/li>\n<li>Flip over, and press onto a parchment-lined baking sheet.<\/li>\n<li>Using a knife, trim excess dough from sides of mold.<\/li>\n<li>Gently coax dough out of mold with fingertips and onto baking sheet.<\/li>\n<li>Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet.<\/li>\n<li>Let stand, uncovered, for 24 hours.<\/li>\n<li>Preheat oven to 220 degrees.<\/li>\n<li>Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. (They should not color; reduce oven temperature to 200 degrees if cookies start to color.)<\/li>\n<li>Let cookies cool on sheets on wire racks.<\/li>\n<li>Cookies will keep, unglazed and covered, for up to 2 to 3 weeks.<\/li>\n<li>Make the glaze:<\/li>\n<li>Mix lemon extract and a pinch of luster or petal dust in a small bowl, adding more dust as needed to get desired color. (You will need only a little dust; the mixture should remain runny).<\/li>\n<li>Using a very fine paintbrush, brush the tinted extract onto the flat portion of each cookie around the relief.<\/li>\n<li>Using a clean, damp paintbrush, remove smudges.<\/li>\n<li>Mix additional extract and luster or petal dust in 1\/2 teaspoon increments as needed.<\/li>\n<\/ol>\n<p>Cook&#8217;s Notes<br \/>\nSources: Springerle molds: Snowman (M2129), $25, single acorn (M6212), and other designs, from House on the Hill, 877-278-4455, or houseonthehill.net. Petal and luster dust from baking-supply stores. Recipe from Martha Stewart&#8217;s Cookies (Clarkson Potter\/Publishers, 2008).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These are traditionally given as Christmas presents to friends and neighbors in Germany. For the Cookies 1\/2 teaspoon baking powder 2 tablespoons whole milk 6 large eggs, room temperature 6 cups sifted confectioners&#8217; sugar, plus more for dusting and surface 4 ounces (1 stick) unsalted butter, softened 1\/2 teaspoon salt 1 teaspoon anise extract 1 &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/springerle-cookies\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Springerle Cookies&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[],"class_list":["post-5970","post","type-post","status-publish","format-standard","hentry","category-snack"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=5970"}],"version-history":[{"count":3,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5970\/revisions"}],"predecessor-version":[{"id":18544,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5970\/revisions\/18544"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=5970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=5970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=5970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}