Using patterned rolling pins to make Springerle cookies is the fastest and most efficient way to make them. Need 1000 cookies for the church bazaar? Your family members eat them by the dozen? You are the only one in your family that still bakes them, but everyone expects you to send them for the holidays? Then, a rolling pin might be for you.
There are two main problems that may be encountered when using the rolling pins: cookies that are slanted on the top surface and cookies that are alternately thick and thin. Firstly, most of us have a stronger arm and so you need to be aware of this fact, so think about applying even pressure on both sides of the rolling pin as you roll. If you roll without considering this, those of you who are right handed will naturally have cookies that are thinner on the right side. So practice and think even pressure as you roll. Secondly, once you start rolling the Springerle rolling pin over the dough, DON’T STOP, because if you do you will release pressure and that area will be thicker and when you resume rolling the pressure will be heavier. So, COMMITT and keep rolling until you run out of dough!
These tips require that you already roll out your Springerle dough to an even thickness and slightly wider than the width of your rolling pin. I also suggest that you roll the dough a little thicker than you would for a single press and don’t forget to consider the depth of the carving on your rolling pin. And remember , it will always be easier to roll on a table level than countertop level, allowing you to apply pressure using you shoulders as well as your arms.
Go forth and make many, many Springerle!