OOPS!

by connie on September 25, 2013

I made a batch of  Springerle  last week and made a mistake I thought I would never make! I failed to add the harsthorn dissolved in milk that was sitting right there next to the mixer. Yikes! In more than 20 years of making these, I have never done that.

Just keep at it, mistakes are OK. (Just never do it again!)

Happy Baking!

Connie

{ 20 comments… read them below or add one }

1 Kathyl 10.01.13 at 3:22 pm

And how did they turn out??

2 connie 10.07.13 at 12:02 am

Not my best. I tried mixing the dissolved hartshorn into about one quarter of the dough and then gradually added the remainder of the dough.I then went ahead and formed, dried and baked the springerle as usual. I thought it was worth seeing the end result. They were heavier as they did not rise properly as they usually do. I will not be making this error again!

Connie

3 Janny 10.10.13 at 6:49 pm

I am interested in your molds, being a long-time lover of springerle, but have never used a recipe with hartshorn. I seem to have read somewhere that this is stinky stuff until the odor bakes out. Is that correct? I have a daughter with an extremely sensitive nose ( I can’t use bleach, etc. because the smell is so strong to her.) So I am wondering if I should even try hartshorn. I am thinking it’s the secret to a better cookie, but don’t want to make her sick. Thanks.

4 Anne 10.30.13 at 9:22 pm

My friend just told me about your blog. It looks great. I’m a big follower of “Cooking With Mr. C.” on Facebook, which is also a blog. I now have the two of you to check out.
Ann

5 Leann 11.02.13 at 3:53 am

I noticed on the video you used 3/4 t. flavoring and in the recipe it calls for 1/2 t. flavoring……..

6 Sle 11.15.13 at 11:41 am

Just found your blog while looking for springerle mold. You don’t have a “contact” except leaving a comment here. Got 3 items on the bag and ready to check out when I realized you may not do international order. Please email me to confirm. Looking forward to hear back from you. Thank you.

7 connie 11.20.13 at 11:45 am

House on the Hill does do international shipping, but we don’t send international orders after November 10 and Canada until December 5, because they are not likely to get there in time for Christmas. I don’t know what country you are from?? You can view our shipping information with this link: 8 ViVi 11.26.13 at 12:38 am

Hi House on the Hill,

I have purchased King Arthur’s Unbleached Cake Flour. Will I be able to use it for Nini’s recipe? I see you mention Swans Down Softassilk brands. Thanks.

9 Laura Pokas 11.26.13 at 11:43 am

Good morning from Michigan. Springerle has been a long time family tradition that I learned to make from my German Grandmother Edna (my mom’s mom) and my German Aunt Edna (my Dad’s sister) — one loved seed, the other oil. I am happy to say that I have gotten much better at them over the years, yet they never look as picture perfect as yours.

My question is about the dough. I make so many of my doughs in advance where I refrigerate or freeze, but have never tried this with Springerle. Is it possible?

Thank you for all the lessons, tips and sharing!

10 Keri 11.27.13 at 5:15 pm

Hello Connie!

Thank you for all of your tips and assistance! This is my second year making your springerle cookies, and I’m hooked! They were a hit at last year’s cookie exchange. After hours of research on springerle cookies, I still have two questions. First, I have a two molds. One makes 2″ x 1.5″ cookies (Holiday Delights). The second makes one 5″ x 7″ cookie (Spectacular Nativity).

Here are my questions – should I lower or raise the oven temp when I cook the large springerle cookeis? For ex: the small cookies cook wonderfully at 250 degrees in my oven. Should I try the larger ones at 225 or 275? There seems to be a yellow pillow on the back of the cookie when I cook them at 275, however the rest of the cookie looks perfect. Does the yellow pillow mean they aren’t fully cooked?

Secondly, your cookies look much more white than mine, especially your small ones. What can I do to make them more white?

Thanks so much!!!

11 Joey 11.28.13 at 8:08 pm

Hi, Connie – I just placed a rather large (for me, anyway – I ordered the Twelve Days of Christmas set plus supplies) & was looking for a way to contact you with ?’s & only see this blog….
I’m wondering your best guestimate on how many 12 days cookies I might expect a batch to yield? (I realize there are varying factors-an idea..)
Also, I live in Alaska & have always received my orders within 4-5 days after ordering even with Dec orders; your Dec 5th shipping stipulation for Canada wouldn’t apply to me, would it? I’m sure I’d get the order promptly enough (barring loss) if shipped usps/priority(flat rate w/b most economical on your end)…anyways, just checking. I wouldn’t want this order to be held until Dec5th….Thanks! Joey

12 connie 12.01.13 at 4:42 pm

Hi Keri,

The Spectacular Nativity mold is indeed a very large cookie mold, but it is so beautiful! It was probably originally intended for use as a gingerbread or honey cake mold. But it makes Springerle as well. My general rule of thumb for larger cookie molds is to bake them longer and slower; thus my suggestion would be to bake this particular Springerle cookie at 250 degrees for a longer time – I think about 30 minutes. You don’t say how long you baked either size?? The 250 degree temperature is lower that I would use for the smaller cookies.

The yellow pillow on the bottom sounds right to me…… and white top too. Have you watched my video on making Springerle? http://www.youtube.com/user/springerlecookies?feature=watch. The video might answer some of your questions. My cookies often look very white, as they are usually photographed under strong lights. Also, Springerle cookies whiten as they age. If you make a batch a week later that your fist batch, compare them and you will see that the older cookies are whiter (unless you baked them to a more golden color). I don’t know what recipe you used or if you brushed your molds with flour or confectioner’s sugar. If you used sugar, the cookies may be more golden as the confectioner’s sugar may caramelize and thus will be more brown. The small cookies bake for a shorter time and usually are whiter as well.

Happy Baking!
Connie

13 connie 12.01.13 at 4:47 pm

Hi Laura,

I very often refrigerate Springerle dough overnight and up to 2 days and it works beautifully. When the dough has rested , it molds well and you sometimes do not need to add as much flour to the dough. i have also frozen the dough and brought it to room temperature to from the cookies. Sometimes this really helps if your schedule is very crazed. Also helps to get the whole mixer mess cleaned up and to attack the cookie molding all at once.

Let the holiday baking begin!
Connie

14 connie 12.01.13 at 4:48 pm

Hi Vivi,

That will be just fine! Your springerle cookies will not be quite as white when you use the unbleached flour, but all will be fine!

Best,
Connie

15 connie 12.01.13 at 4:53 pm

Hi Joey,

Of course it will depend on how thick you make the cookies, but you should be able to get between 50 and 60 cookies with the Twelve Days of Christmas molds.

The Canada stipulation does not apply to you, as your order will be shipped completely via the US Postal service.

Happy Baking!
Connie

16 Robin Phelan 12.04.13 at 11:34 am

I am about to give this a try for the first time. I love the 12 days of Christmas molds, as well as the large mold with the 6 Christmas themes-candy cane, pine cone, etc. Would you recommend the single molds or the “six pack” for a beginner?

17 Robert Darling 03.02.14 at 9:53 pm

Dear Connie,
Just completed two batches for St. Patricks & a Spring Daffodil meeting. My kitchen — in construction — alas, weeks of dust — but, the weather seemed perfect (and was – cold, dry 49% humidity. Alas, I need to back order your mold for St. Patrick w/the appropriate three leaves. However, a four leaf clover stamp was used.

The search for ingredients proved difficult with the kitchen packed up. The hirshornsaltz I’d seen recently— but where? No where to be found, nor was the baking powder. Falling back on Grandmother’s recipe 4 eggs/4 c sugar/4 c flour, naught else, I changed to powdered sugar, cake flour, added a bit of butter (as per your recipe) and salt. Green tinted cookies were hoped for but how? The Whole Foods had St. PAtrick’s cookies tinted with Spinach but, that seemed a stretch. They did not sell any food coloring. So, I mashed up some spearmints in a mortar to add with the sugar and some anise extract. They became a very faint pale green. Then searching another plastic tub for baking powder or hirshornsaltz, the food coloring appeared. Two drops of green and yellow coloring were dropped into the whipped eggs. The color became beautiful and pale. Before, discovering your website I learned to beat and beat the eggs which allowed them to rise without hirshorn or powdered sugar. That did the trick.

When I finished the batch and sat down, I remembered where I stashed the hirshornsaltz — the refrigerator. There were just enough eggs to make another proper batch of Nina’s and so I did, adding only 1/4 tsp hirshorn and flavoring with orange oil and some fine orange rind, which I’d not tried before.

Taking the two batches to the country, where it was even colder and drier, but with more rain and wet snow predicted. Immediately, I pressed the cookies using the small 4 leaf clover design with the green batch and the plain orange flavored, pressed with a series of different sized hearts. The humidity registered 49% and rising. They dried for 24 + hours and were baked with the humidity rising to 71%.

From, (I thought your blog,) and past experience with other patterns I learned to brush a bit of water on the bottoms and transfer them to my steel cookie trays. Some very small 1″ hearts I tried at 275°, 285° and then 300° for about 6 minutes. These worked well in both colors. My previous notes with this oven recommended 305° for 15 minutes and so it proved. They rose perfectly. Now, storing the green, wintergreen ones with some anise seeds and the white ones in a different container, they look beautiful. The taste has yet to mature, but the hint of wintergreen and anise pleases. There is a subtle difference in the texture, that I also expect to change as they mature.

Now, I want the three leaf clover mold (backordered) and urge you to find a beautiful daffodil mold.

Thanks for making it all possible…

18 connie 03.24.14 at 12:04 pm

Hi Robert,

Your chronicle of the industrious use of available ingredients is a perfect explanation of how recipes change and develop over time. It is always fun to read you comments and to learn from your careful details. Thank you for sharing your experience.

The Spring Daffodil meeting sounds like an event that will be especially appreciated this year!

Hoping your kitchen construction goes well,
Connie

19 Laura 02.27.17 at 8:06 pm

I have purchased four molds so far and love them! I most recently purchased one of the monogram molds and baked them tonight at about 275 degrees. They pillowed up nicely but then the monogram wrinkled and fell. What can I do to keep this from happening? Do I need to bake them at a lower temperature for a longer period of time? They still taste great! I have not had this problem with the Ric Rac Rabbit or the Heart. Thank you!

20 connie 03.02.17 at 3:27 pm

Hi Laura,

Lower and longer is the right choice for a larger cookie. What I suggest that you do is to halfway through the baking period take the cookies out of the oven and press down the air bubbles on the flat part of the cookie. Press them down again when you take the cookies out of the oven for the last time. It is not unusual to get large bubbles on flat areas of a mold. When a cookie mold is covered in carving there are very small breaks in the dough for the air to escape. A mold like this has large flat areas and is more likely to have large air bubbles(maybe you are calling those pillows?) I don’t think that the monogram area fell, but instead did not develop a large air bubble under it.

I hope this helps.

Happy Baking,
Connie

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