How to Paint Springerle Cookies

There are two different techniques to paint the Springerle Cookies. One is BEFORE baking, and another AFTER baking. I like AFTER technique better, the colors don't run while baking.

Equipment Needed

 » Soft brushes, narrow to medium widths

 » Food coloring, including white (the edible version of white-out!). –or– Luster Dusts

 » Plastic palette

 » Triple Sec or Vodka to make the coloring dry fast and to dilute the color.

 » Paper towel

 » Mug of water

BEFORE baking technique:

 » make Springerle Dough (find recipe at end of post)

 » mold Springerle Cookies

 » dry Springerle Cookies

 » paint Springerle Cookies

 » bake Springerle Cookies  

 Paint cookies after drying overnight but BEFORE baking. Use paste food colors available in cake decorating shops. Mix 1 egg yolk with 1/4 teaspoon of cold water and mix well with a fork. Divide this into as many small containers as you wish to have colors. To these containers (you may use plastic bottle caps) add some paste food colors and mix with toothpicks. 

Keep in mind that the yolk is yellow and will change the hue of the paste colors. The colors also change slightly as the cookies bake. Use narrow artist's paintbrushes that are new or are only used for working with food.

AFTER baking technique:

 » make Springerle Dough (find recipe at end of post)

 » mold Springerle Cookies

 » dry Springerle Cookies

 » bake Springerle Cookies

 » paint Springerle Cookies 

Use diluted colors (10 drops or more of Triple Sec or Vodka to one drop food coloring). The alcohol will evaporate in your palette rapidly so add more from time to time. Stir with a tooth pick or your brush.

 If using Luster Dusts, put about 1/16 teaspoon in a palette well. Add 6-10 drops Triple Sec or Vodka. Stir with a tooth pick or your brush. Luster dusts are not water-soluble, so don’t substitute water.

 To make pastel shades, mix your colors with white.

 Rinse your brush between colors and blot with a paper towel.

 Don’t paint the whole cookie; just do highlights (the raised portions) because the eye will naturally fill in the details. Think of what you’re doing as an impressionist painting.

When you make a mistake, use white food coloring full strength to cover.

 If you don’t like your paint job, destroy the evidence: Eat the cookie!

 Get children involved in painting. They love it!

 Have fun!

http://www.melangery.com/2011/11/how-to-paint-springerle-cookies.html

Springerle Cookie Recipe

Adapted from House on the Hill

These whisked-egg holiday cookies date back to at least the 1600’s and are made in Bavaria, Switzerland and the Alsace area of France. For eating quality, ease and quality of prints this recipe is just perfection!

Ingredients:

 » 1/2 teaspoon baker’s ammonia (Hartshorn) or baking powder, better to find baker’s ammonia

 » 2 tablespoons milk

 » 6 large eggs, room temperature

 » 6 cups powdered sugar

 » 1/2 cup unsalted butter, softened but not melted

 » 1/2 teaspoon salt

 » 1/2 teaspoon of anise (if substituting fruit flavored oils, use 3 teaspoons)

 » 2 lb. box sifted cake flour (Swansdown or Softasilk), I use all-purpose flour, I like it better

 » grated rind of orange or lemon – optional (enhances flavor of the traditional anise or the citrus  flavors)

 » more flour as needed

 Tip: The original recipe calls for the addition of cake flour, but I used regular white flour. I think the picture is more clear with this flour and doesn’t “bubbles” while baking.  

Directions:

Dissolve hartshorn in milk and set aside for about 30 minutes. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter.

 Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired.

Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking.

Follow general directions from House on the Hill for imprinting and drying cookies. 

http://houseonthehill.net/recipes-and-baking/general-directions/

Bake on greased or baker’s parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of the cookie.

 Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen (depending on the size of the cookie).

http://www.melangery.com/2011/11/springerle-cookies-at-our-house-and.html