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Springerle Cookies

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Use these intricately molded cookies to dramatize the sides of a layer cake; for additional wow factor, apply a tinted glaze.

Source: Martha Stewart's Cookies
Yield

Ingredients

For the Cookies

For the Glaze (Optional)

Directions

Cook's Notes

Sources: Springerle molds: Snowman (M2129), $25, single acorn (M6212), and other designs, from House on the Hill, 877-278-4455, or houseonthehill.net. Petal and luster dust from baking-supply stores. Recipe from Martha Stewart's Cookies (Clarkson Potter/Publishers, 2008).

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Reviews

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How would you rate this recipe?
152
  • maryskillin
    12 DEC, 2011
    Best recipe for Springerle that I've tried. Makes perfect cookies that taste wonderful.
    Reply
  • amsun
    26 DEC, 2010
    We've made these cookies, for many Christmas celebrations and yes, we let them sit out for 12-18 hours, at room temperature, then bake them, and have lived to tell the tale. They are yummy cookies to eat! My recipe came from The Joy of Cooking and didn't call for milk, though, just sugar, eggs, flour, baking powder and crushed anise seeds.
    Reply
  • shirley97128
    7 DEC, 2008
    My oriignal recipe from my Grandparents and the carved roller,had anise seed on the under side of the cookie, after the low slow bake you then put them in a sealed container and allowed them to mellow or the flavor to "cure" for at least a week. And also NO lemon.
    Reply
  • Marthita
    6 DEC, 2008
    With many modifcations (mostly due to not being able find certain things, like the molds, in my area) I made these cookies with unbelievable success!!. I am so thrilled and amazed that they turned out as beautifully as they did. They even won the cookie contest at my husand'soffice!! I wish I could download a photo.
    Reply
  • knitterD
    20 NOV, 2008
    "let stand, uncovered, for 24 hours"- is that at room temperature, or in the 'fridge? With raw eggs can these sit out for 24 hours?
    Reply

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