Wednesday, May 29, 2013

Springerle

Springerle are simple sugar cookies with designs pressed from a mold

























Springerle cookies come from Swabia in southwest Germany and date back to the 14th century or earlier. The name means “little jumper,” probably because the dough, molded with embossed rollers or blocks, has a pop-up effect. The molds were originally carved in wood, though plastic and ceramic molds are now available. The recipe is simple, mostly flour, sugar and eggs, leavened traditionally with hartshorn salt and the cookies are often flavored by the bed of crushed anise the cookies rest on while baking. The dough is usually left to dry for a day to strengthen the crispness of the design. The molds probably originated from the stamping of sacramental bread and the oldest molds feature religious imagery. Here are a few recipes:

http://www.marthastewart.com/332892/springerle-cookies

http://www.food.com/recipe/springerle-cookies-13826

House on the Hill has a large selection of single design molds, mold blocks and rolling pin molds as well as supplies and recipes:

http://houseonthehill.net