Comments on: Mushroom Springerle

By: Tami Kruse

Tami Kruse — Sat, 12 Dec 2009 08:42:22 +0000

Since it is the Christmas season, and many of us are sending cookie gifts, I wondered if you could comment on the best way to package and ship Springerle. Tami

By: Lorna

Lorna — Thu, 09 Jul 2009 01:16:44 +0000

Dear Connie, first congratulations (belated) on the birth of your grandson, we also celebrated a new grandson last November. Thank you so much for your suggestions, I will try the next time I bake. One other question, I have a steam injected oven (I’m an avid baker), do you know if I use that setting would the cookies ‘rise’ the same as brushing the bottoms with water?
Again many thanks for your help and hopefully I can visit one of the open houses now that we live closer to your site.

By: Mary Ellen

Mary Ellen — Sun, 08 Feb 2009 19:51:54 +0000

I tried this when I made my heart shaped cookies for the children at school. There are times when I cut corners, on this day I dried the cookie, set the oven at 325*. I put the cookies on the middle pan and put a jelly roll pan full of water underneath it, now an 1/8″ cookie went to a 1/2″ cookie.
Thank you for the idea!!!

By: Marsha

Marsha — Thu, 30 Oct 2008 03:38:55 +0000

when I first read this I thought you were talking about the flavor of the cookie I had never heard of mushroom cookie. In our Tradition we call this a foot. and use it on all our cookies. When they are cut out and ready to bake ,brush the bottom with a light sugar water put them on a lightly greased cookie sheet with the crushed anise seeds on it and bake . This keeps the seeds on the cookie. The degree of the oven is 300