In a large batch springerle recipe, as most springerle recipes are, eggs are an important and proportionally large amount ingredient. A large egg is aproximately 2 ounces in the shell and approximately 1.75 ounces without the shell. Therefore 6 large eggs out of the shell should weigh 10.5 ounces and in a liquid measuring cup will measure 1.32 cups ( between 1 1/4 and 1 1/3 cups.) If you use other size eggs, it would be a really good idea to weigh the shelled eggs. Do remember that each size egg has a range of weight within it falls, so if you have particularly big large eggs, they may weigh more than 10.5 ounces, or particularly small large eggs, they may weigh  less than 10.5 ounces. So, the very most accurate procedure for preparing the dough is to use 10.5 ounces.

Bakeries and professional bakers working with large batch recipes are in the habit of weighing all ingredients for baking. Home bakers, accustomed to working with small batches, are not routinely weighing ingredients.  Food scales are now readily available, usually digital, small and fairly inexpensive . If you are a perfectionist, a beginner or have a scientific bent, weighing the ingredients, especially in large batch recipes, will result in more predictable  results.

Remember that baking is both a science and an art!

Connie

• Not letting the cookies dry long enough resulting in less distinct impressions. The cookies will taste fine, but will not be as pretty.
• Rolling the dough too thickly, resulting in a cookie that rises too much and overpuffs the imprinted design.
• Rolling the dough too thinly, resulting in a springerle that is very hard.
• Overbaking the cookies until they are rocks

It’s true that molded cookies are by no means the easiest cookies to make, but if you read every entry in this blog, many of your questions will be answered. I do find that just when I think I have answered every possible concern, another question pops up, so I’ll just keep at it. I almost always learn something new every day and that is a good thing!

And remember….it’s only a cookie!  Your cookie baking should be fun! It will take a few batches to perfect your skill.

Connie

Bake and make a vegan happy!

Connie

Just remember to enjoy the process and  the preparations!

Happy Baking!

Connie

Happy Baking!

Connie

Gingerbread cookies using M4060 Swiss Sextet

Molded Gingerbread Cookies

Put into large mixing bowl and whisk together:

• 3  cups plus 2 tablespoons unbleached flour
• ¾ teaspoon baking soda
• ½ cup sugar
• 1 ½ teaspoons cinnamon
• ½ teaspoon ground cloves
• 2 teaspoons ground ginger
• ½ teaspoon nutmeg
• ½ teaspoon salt

Measure into a large measuring cup and mix thoroughly:

• ½ cup vegetable oil
• ½ cup molasses
• ½ cup dark corn syrup
• 2 tablespoons water

Now 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. Reflour 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.

You can also use all molasses, but you will need to add an additional 6 Tablespoons of flour.

This recipe is easy to double.

I am always so happy to share the tradition!

Connie

When it is damp or raining, space your cookies further apart to give additional air circulation. Don’t put them on the tray to dry with only 1/2 inch spacing between the cookies, but give them 1 1/2 to 2 inches between cookies. You will use more trays, but they will dry better.

Happy Baking!

Connie

1) Turn the air conditioner way down to mid 60’s to dry the cookies.

2) Break your eggs into a bowl and make sure they weigh in total no more than 9 ounces. (i.e. a large egg usually weighs about 1.5 ounces) This is using my recipe which calls for 6 eggs.

3) Dry the cookies for 36 hours, especially if they are large cookies.

4) Remember not to make the cookies when it is raining or you are really going to have to abuse your air conditioning system!

Connie

It’s hard to believe that I have not yet shared Nini’s recipe on this blog! I have tried many others and tasted even more, but this is still my favorite.  I very much know that the “favorite” label has a lot to do with my family tradition and the recipe’s familiarity, but I will also tell you that many people who have said they don’t like springerle have tasted my recipe and are converts.

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!

NINI’S PERFECTION SPRINGERLE COOKIES

 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.