Nini's Perfection Springerle Cookies

If you have not tried it, here is my recipe for your enjoyment! Reread my entry on hartshorn….I personally would never make this recipe with anything but hartshorn. The cookie is much harder when made with baking powder!

1/2 teaspoon baker’s ammonia (hartshorn) or baking powder

2 Tablespoons milk

6 large eggs, room temperature

6 cups confectioner’s sugar (1-1/2#)

1/2 cup unsalted butter, softened but not melted

1/2 teaspoon salt

1/2 teaspoon oil of anise, lemon or any other flavor

2 lb. box sifted cake flour (swansdown or Softasilk)

Grated rind of orange or lemon, optional

(enhances flavor of the traditional anise or citrus flavors)

More cake flour as needed

Springerle Recipe Directions 

Dissolve hartshorn in milk and set aside.  Beat eggs till thick and lemon-colored (15-20 minutes).  Slowly beat in the confectioner’s 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 a stiff dough.  Turn onto floured surface and knead in enough flour to make a good print without sticking.  Follow general directions for imprinting and drying cookies.  Bake on greased or baker’s parchment-lined cookie sheets at 225 degrees to 325 degrees*** till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie.  Cool completely before storing in airtight tin containers.  They keep for months, and improve with age. 

Yield 3 to 12 dozen, depending on size.

Notes: Hartshorn 

 Yes, it’s the ingredient that stumps you. Hartshorn is also known as baker’s ammonia and ammonium carbonate. It is an old time leavening that literally used to be made from ground deer horn. Hart is the German work for deer and that is how it is so named. It is not commonly found in everyday groceries. Years ago I would purchase hartshorn (and also anise oil) at a pharmacy; that was back when pharmacies did compounding and mixing right in their shops. Not something easily found these days. Thus, many people started substituting baking powder in their springerle. I still really like hartshorn as it produces a fluffier, lighter and softer texture in springerle. Some springerle lovers grew up with the baking powder version and actually prefer the harder cookie that is the result….and that’s just fine. 

But if you decide to try the hartshorn, here are some things you shoud know.  Firstly, it stinks!! Yes when you open the jar it smells stongly of ammonia, which makes sense since it’s ammonium carbonate. Secondly, it will readily evaporate if you do not keep it tightly sealed (also why it’s aroma is so strong). Also, you should NOT eat the raw dough as it will give you a frightful and painful case of flatulence. This is probably another reason that it is not as commonly used anymore. Afterall, it is difficult to keep the cookie monsters at bay. The ammonia  dissipates when you bake the cookies. You can substitute hartshorn 1 for 1 for baking powder in other cookie and cracker recipes. Don’t use it in breads, cakes, or rolls, only in baked goods that are thinner and fully baked, so that you know that the ammonia is comletely gone. You might want to try it in a sugar cookie recipe, just for fun, to see the difference in texture.

http://www.springerlecookies.com/2011/01/recipe-its-long-overdue/

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

Molded Gingerbread Cookies with Clear Sugar Glaze

I love Springerle cookies, they are so beautiful and delicious, white or painted  they are perfect for holidays. But I like to try this year something different using Springerle molds. 

Here is one very good recipe of Molded Gingerbread Cookies with Clear Sugar Glaze from House on the Hill.

 They can be printed with Springerle molds. Be sure to choose a deeply and boldly carved design, one without really fine details.You’ll make the non springerle lovers very happy!

 You can easily adjust the spices. For instance, if you are not a fan of cloves, leave them out. Crazy about ginger? Then add an extra ½ to 1 teaspoon.

 If you use all molasses (instead of molasses and dark corn syrup) add the extra flour as the all molasses version is stickier.

 

Ingredients for the flour mixture:

 »  3 cups plus 4 tablespoons unbleached flour

 »  3/4 teaspoon baking soda

 »  1/2 cup sugar

 »  1 1/2 teaspoons cinnamon

 »  1/2 teaspoon ground cloves

 »  2 teaspoons ground ginger

 »  1/2 teaspoon nutmeg

 »  1/2 teaspoon salt

Ingredients for the liquid mixture:

 »  1/2 cup vegetable oil

 »  1/2 cup molasses (you may use 1 cup molasses and no dark corn syrup if you prefer)

 »  1/2 cup dark corn syrup

 »  2 tablespoons water

Ingredients for the clear sugar glaze:

 » 2 1/2 cups powered sugar

 » 2 tablespoon water

 » 1 tablespoon butter, softened

 » 1 tablespoon light corn syrup

 » 1/2 teaspoon vanilla if desired

 » food coloring if desired 

Direction for the clear sugar glaze: 

Combine sugar, water, butter corn syrup and vanilla in a small bowl and mix until powered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary. Tint with food color. 

Direction for the gingerbread cookies:

Combine the flour mixture and the liquid mixture together either by hand or in a heavy standard mixer using the flat blade (not the whisk). Mix until the dough holds together, adding 1 or 2 tablespoons of water only if necessary to bind the dough. Knead the dough into a solid mass and place into a tightly sealed zipper bag. Let the dough rest for 1 hour or refrigerate overnight.

 On a lightly floured surface, roll the dough with a plain rolling pin about ½ to 5/8 inch thick, depending on the depth of your cookie mold. Using a pastry brush, flour the surface of your cookie mold. Press firmly onto the flat surface of the dough and then lift the mold straight up. Re-flour the mold for every pressing. 

Cut and place the cookies on a parchment lined cookie sheet. Let cookies dry for 8 — 12 hours.

 Bake at 300 degrees for 12 minutes. Large cookies will need 14-15 minutes.

 If desired, glaze the gingerbread cookies as soon as they come out of the oven and before you remove them to a cooling rack.

If needed, soften cookies with slices of apple on firm bread (rye) for a day or two. Keeps well.

http://www.melangery.com/2011/12/molded-gingerbread-cookies-with-clear.html

German Springerle Cookies-Anise Cookies

These have been and still are traditional Christmas cookies in Bavaria and Austria for centuries. Springerle are white, anise-flavored cookies, made from a simple egg-flour-sugar dough. Usually rectangular or circular in shape, they have a picture or design stamped on the top. The images are imprinted with specially carved Springerle Rolling Pins or flat molds (Springerle presses or boards). After the cookies are baked, the designs are sometimes enhanced with edible food colors, tempera,or acrylic paints if the cookies are to be used as decorations.

The name Springerle comes from an old German dialect and means "little knight" or "jumping horse." Historians trace these cookies back to the Julfest, a midwinter celebration of pagan Germanic tribes. Julfest ceremonies included the sacrificing of animals to the gods, in hope that such offerings would bring a mild winter and an early spring. Poor people who could not afford to kill any of their animals gave token sacrifices in the form of animal-shaped breads and cookies. Vestiges of these pagan practices survive in the baking of shaped-and-stamped German Christmas cookies such as Lebkuchen, Spekulatius, Frankfurter Brenten, and Springerle. Scenes from the Bible were some of the earliest images portrayed on the springerle molds. and were used to educate those who couldn't read or write. Eventually, other scenes were carved and the cookies soon reflected images of holidays, events, and scenes from everyday life. The cookies were also used to celebrate births, weddings, and used as betrothal tokens. Exchanging springerle during the holidays was a common practice very much like we exchange cards today.

Ingredients:

4 large eggs

2 cups granulated sugar

1 1/2 tablespoons butter, room temperature

1 teaspoons baking powder

1/2 teaspoon anise oil or 1 teaspoon anise extract>

4 cups all-purpose flour

 Preparation:

Line cookie sheets with parchment paper or use the Silicone Baking Mats to prevent the cookies from sticking.  I personally recommend that you use the Silicone Baking Mats as nothing sticks to them. Avoid insulated cookie sheets as they will cause the Springerle cookies to brown during baking.

In a large mixing bowl, beat eggs on high speed of your electric mixer until light and fluffy. Add sugar, butter, and baking powder; beat at high speed for 15 minutes, scraping sides of bowl occasionally. Beat in anise oil or extract. Gradually beat in flour until well mixed.

On a lightly floured board, knead the dough a few time (the dough will be sticky at first, so knead in just enough flour to make it manageable. Lightly flour your springerle rolling pin.

On a lightly-floured board, roll out dough, using a standard Rolling Pin, into a rectangle about 1/2-inch thick.

Using your Springerle Rolling Pin, roll slowly and firmly over the dough to make a clear design. Using a sharp knife, cut cookies apart and trim off outside edges. Roll out scraps of dough and repeat. NOTE: Be sure to flour the rolling pin and board before each pressing. This will insure the dough will not stick. Place cookies on your prepared cookie sheets. Let cookies stand, uncovered, overnight to dry. NOTE: Drying preserves the image during baking.

Preheat oven to 350 degrees F. Place oven rack in middle of oven.

Bake one baking sheet at a time. Bake approximately 10 minutes until slightly golden on bottoms, but white on top. Remove from oven and transfer cookies to wire cooling rack to cool (let cookies stand overnight to completely dry before storing).

Storage: Keep cookies in a tight container for 2 or 3 weeks before using to achieve the best flavor.

The number of cookies this recipe yields depends on the size and thickness of your Springerle cookies.

Recipe Source: http://whatscookingamerica.net/Cookie/Springerle.htm

Tirggel

Tirggel cookies are another type of cookie where you can use Springerle or Speculaas molds. Tirggel cookies are toasted on one side, white underneath and demand to be dunked in tea or coffee. They are flavored with anise, cinnamon, ginger, coriander, and are kissed with the slightest bit of rosewater. The dough is very easy to make and can be made without a mixer. 

I've translated the recipe from the bakers at Honegger-Tirggel, Swiss bakers who distribute and sell their Tirggel cookies all over the world during the Christmas season. It is a traditional Swiss/German cookie. They have provided home bakers a recipe to try.  If you have grown up enjoying Tirggel cookies, please comment and share your story or recipe.
Tirggelfrom Honegger-Tirggel
Yield varies depending on the size of the cookie mold

450 grams honey- I used local wildflower honey
100 grams powdered sugar
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground anise
1 1/2 Tablespoons rosewater
700 grams all-purpose flour

Oil to coat cookie moldsWhile I tried to stay true to the original recipe's directions I have adapted the preparation and made additional suggestions. The original recipe can be found on the Honegger Tirggel website.
 

Preparation:

In a double boiler, place honey, powdered sugar, spices and rosewater together. Stir until all of the sugar has dissolved and the honey mixture is thin. Set to the side to cool but not completely.  Place flour into a bowl and make a well. Pour the cooled honey into the flour and fold together with a wooden spoon to make a dough. You may need to knead the remaining flour into the dough. If you're short on time, place the dough into the refrigerator for one hour otherwise, as the original recipe indicates, let cover the dough and cool overnight at room temperature.

Set the oven to broil. Place the rack on the top shelf. Line one cookie sheet with parchment paper.

Roll out portions of the dough on a prepared surface to 2mm thick or thicker depending on the size of the mold. The cookies will be quite thin. Oil the Springerle or Tirggel mold with a sweet oil, I used almond oil. Re-oil mold as needed. Spraying your mold with a non-stick olive oil spray works well too to prevent the dough from adhering to the mold.  Print cookies, cut them out with a cookie cutter, and place them on prepared baking sheets.

Broil cookies 2-3 minutes until the relief of the cookie turns golden brown and the underside of the cookies are white. Cookies burn very easily so watch them carefully as they broil.

Remove cookies from baking sheet and repeat the broiling process one sheet at a time. Place a fresh sheet of parchment paper on the sheet every time you bake. Place cookies on a cooling rack to cool completely. Cookies will improve in flavor the next day. Cookies will be tough, not soft and demand to be dunked in tea or coffee. 

Recipe Source: http://www.chroniclesofthyme.com/1/category/springerle/1.html