First, let me say that I had a wonderful time making springerle for The Great Food Blogger Cookie Swap. Big thanks to Lindsay of Love and Olive Oil and Julie from The Little Kitchen for creating and hosting the swap! It was just so much fun! First, I had to decide what to bake, then there was the baking, and the packing, the waiting, and finally, the excitement of getting cookies in the mail! I decided to bake springerle because I have always wanted to try it, but was a bit intimidated by it, and because its flavor is supposed to get better with age – perfect for mailing. It turned out not to be difficult at all to make. I did include a sugar bear in the packages in case the springerle got hard because I read that while the flavor improves with age, they can turn hard as rock but can be softened by putting a piece of apple or bread or a sugar bear in their container. The sugar bear definitely seemed the most sanitary, but the springerle I have at home is still soft, so hopefully the recipients didn’t have to use their sugar bears.The recipe is one that I adapted slightly from a Martha Stewart recipe. I did look around the internet for other recipes, but they were all very similar. I omitted the anise flavor and substituted lemon because I didn’t know if the recipients of the springerle liked anise, and I do know a lot of people don’t.So, just who did I send the springerle to?Janet at Simply So Good
Chrissy at Baking Cures
Emily Morris at Life on Food
Hope the cookies arrived safely and you enjoyed them!
And, who did I get cookies from?
Justine from A Half Baked Life sent mocha crinkles AND basil shortbread – both of which were wonderful!
Susan from A Less Processed Life sent rosemary shortbread that I just can’t stay out of, and she even individually wrapped them!
Rosalynda from This Mama Can Cook! sent cranberry oatmeal cookies that were yummy! I just love cranberries!
Now for the recipe:
- ½ teaspoon baking powder
- 2 Tbsps. milk
- 6 eggs
- 6 cups sifted confectioners' sugar
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ tsp. salt
- 1 tsp. lemon extract
- 1 tsp. lemon zest
- 9 cups sifted cake flour, plus more for rolling and cutting
- Preheat oven to 220 degrees.
- Line two large cookie sheets with parchment.
- Dissolve baking powder in milk.
- Using the whisk attachment of an electric mixer, whisk the eggs on high until very thick and light in color. This will take about ten minutes.
- Add the butter, one tablespoon at a time, mixing well after each addition
- Add milk mixture, salt, extract, and zest, and mix until evenly distributed.
- Turn mixer down to low, and add flour, one cup at a time, mixing well after each addition.
- Turn dough out onto a well floured surface and knead until smooth, adding flour as needed until dough is no longer sticky.
- Roll to ¼ inch thickness. (Dough may be partitioned and rolled a little at a time depending on how you are cutting it.)
- Press with cookie mold or roll with springerle rolling pin.
- Cut cookies around the embossed areas.
- Place on prepared baking sheets and allow to dry 24 hours.
- Bake on prepared cookie sheets until completely dry (about an hour).
- Cool completely.
- Number of cookies vary greatly with size of molds. I had about 100 of my very small cookies.
Source: Very slightly adapted from Martha Stewart.
This recipe was shared on Foodie Friends Friday.
Here are some photos of the prep and packaging:
Notice, the cookies are in a ziplock bag with parchment, and not actually wrapped in green tissue. Please make sure if you send cookies that any colored wrap is just there to be pretty and is not actually touching the food!