Author Topic: Springerle Cookies (Read 9252 times)

CheryG · « **on:** January 27, 2019, 07:43:43 AM »

A friend of mine said that they are his favorite cookie, so I made some to give to him.

Now I'm hooked! I have another cookie mold arriving tomorrow. The first was a goat, the one coming is floral, and I'm bidding on an antique one on Ebay. So far my fave flavor is one with coconut extract from Olivenation and I dip the feet of the cookie in dried unsweetened coconut before baking. I lurve all things coonut.

Anyone else make these?

caribougrrl · « **Reply #1 on:** January 27, 2019, 02:01:16 PM »

I love old wooden cookie molds, but have never had a cookie made from one... when I used to make my own butter regularly, I toyed with the idea of getting a couple of wooden cookie molds to mold the butter, but never did.

Are spingerles like shortbread?

CheryG · « **Reply #2 on:** January 27, 2019, 04:44:50 PM »

Yes and no? The more traditional recipes don't have butter. The recipe I've decided that I like is basically whipped eggs, a little baking ammonia dissolved in milk, flavoring/extract and equal parts cake or pastry flour and powdered sugar. They bake at a low temp and end up being a little hard, with he intent of eating with coffee. So while they look ahorbread like, the texture is different. They are also dried before baking, so that the mold impression stays crisp- the rise comes from the bottom and results in a "foot".

There are some beautiful molds out there! I tend to like the more rustic folk art looking ones.

CheryG · « **Reply #3 on:** January 27, 2019, 04:52:12 PM »

This store is now closed, but the pics are fantastic.

https://m.facebook.com/springerlejoy/

Run Amok · « **Reply #4 on:** January 27, 2019, 05:06:23 PM »

Baking ammonia? I have never heard of it! Do you need to order it online?

It sounds really gross!

So pretty though! I feel like those would sell well here and you could charge a lot for them. People here seem to really love pretty things.

CheryG · « **Reply #5 on:** January 27, 2019, 05:42:59 PM »

The origin of baking ammonia is even more interesting- it was from antlers...
https://www.atlasobscura.com/foods/hartshorn

And yes, I have to order it online.

I am shocked that I have yet to find any dressage related molds. Most of the horses are very folk art looking- hollow backs, etc.

Run Amok · « **Reply #6 on:** January 27, 2019, 07:01:56 PM »

Mind completely blown. Who was the first person to think shaved antlers were just the ticket as leavening?

CheryG · « **Reply #7 on:** January 27, 2019, 07:40:51 PM »

I thought the same thing!

I think I will end up carving a mold or two- at least in wax. Again, favoring the rustic folk art angle and not the kind that take carving skill.

radial · « **Reply #8 on:** January 27, 2019, 08:12:21 PM »

Pretty to look at, but I wouldn't want to eat one.

CheryG · « **Reply #9 on:** January 28, 2019, 08:02:37 AM »

More for me!!!

caribougrrl · « **Reply #10 on:** January 28, 2019, 08:37:58 AM »

Quote from: CheryG on January 27, 2019, 05:42:59 PM

The origin of baking ammonia is even more interesting- it was from antlers...
https://www.atlasobscura.com/foods/hartshorn

And yes, I have to order it online.

I am shocked that I have yet to find any dressage related molds. Most of the horses are very folk art looking- hollow backs, etc.

this is very interesting... recently there was a scientific article suggesting that caribou and moose bones, and moose antlers have some super nutritious lipid or protein (can't recall the details)

I was initially worried that this may lend credibility to the rhinoceros horn claims and fuel the poaching industry... but inevitably I mostly wondered how the hell you would use moose antlers in a recipe if you were so inclined... the traditional culinary use I was aware of for antlers is making gelatin. But, ho, now I can add leavening powder to that list!

witchypoo · « **Reply #11 on:** January 28, 2019, 12:45:30 PM »

my mother makes traditional springerle (flavored with anise) each christmas season. until her house burned down, she had quite an extensive collection of cookie molds.

CheryG · « **Reply #12 on:** January 28, 2019, 06:10:19 PM »

That's sad about the fire! She must have had some antiques?

witchypoo · « **Reply #13 on:** January 28, 2019, 06:15:14 PM »

yes, several of them were quite old.

Run Amok · « **Reply #14 on:** January 28, 2019, 06:15:52 PM »

Quote from: caribougrrl on January 28, 2019, 08:37:58 AM

this is very interesting... recently there was a scientific article suggesting that caribou and moose bones, and moose antlers have some super nutritious lipid or protein (can't recall the details)

I was initially worried that this may lend credibility to the rhinoceros horn claims and fuel the poaching industry... but inevitably I mostly wondered how the hell you would use moose antlers in a recipe if you were so inclined... the traditional culinary use I was aware of for antlers is making gelatin. But, ho, now I can add leavening powder to that list!

"bone" broth?

CheryG · « **Reply #15 on:** January 29, 2019, 07:29:35 AM »

Half Marathon Springerle

Bring 3 large eggs to room temp
Dissolve 1/8t bakers ammonia and 1/8t salt in 1T milk for 1 hour

Whip eggs until thick and ropy, 5 minutes in a stand mixer.
Add milk and bakers ammonia/salt
Add flavorings
Whip again

Add 13.1oz confectionary sugar, slowly. Whip.
Change mixer to paddle.
Add 13.1oz cake or pastry flour.

Dough should be fairly stiff!
Let dough sit for 30 minutes to absorb liquid.

If dough is not stiff enough, add a confectionary sugar and flour mixture by hand.

Roll out to desired thickness-
Dust cookie mold, press and cut.

Let cookies dry from 8 to 24 hours.
If very dry, moisten the bottom of the cookie and let sit while oven warms up.

Bake at 300F for 15- 20 minutes, until the bottoms are slightly tan.

CheryG · « **Reply #16 on:** January 29, 2019, 08:27:40 AM »

caribougrrl · « **Reply #17 on:** January 29, 2019, 08:28:15 AM »

they look good!

CheryG · « **Reply #18 on:** January 29, 2019, 09:18:00 AM »

Thanks! They're not perfect, but I'm not going to stress over Springerle perfection. They are good enough.

BonitaApplebum · « **Reply #19 on:** January 29, 2019, 09:46:41 AM »

Those look great, Chery!

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Author Topic: Springerle Cookies (Read 9252 times)