General Directions for Printing

Cookies
Size and liquidity of eggs, flour, and weather can affect your dough. Use your senses to
decide if the dough will print well without sticking. You may need to use less or more
flour than the recipe states.

TO PREVENT STICKING

Brush flour or confectioner's sugar (use flour for cookies and confectioner’s sugar for
candy) over mold with a clean, dry pastry brush to prevent sticking.

In some instances you may prefer to spray mold with non-stick spray or lightly coat with
cooking oil (wiping with a paper towel); for example, to avoid a “floury” look on dark
gingerbread, fondant or marzipan. Oiling molds may interfere with cookies forming a
crust, which may cause the imprint to fade during baking. Do not grease and flour
molds, as flour plugs the details.

PRINTING COOKIES

Method #1 – For most cookies...

Dough will be rolled approximately 3/8” to 5/8” thick, like pie crust (deeper molds need
thicker dough). Brush confectioner’s sugar or flour on the mold image, then imprint with
your press (mold), cut out shape with knife or pastry wheel, dry and bake. Remember to
“press and cut, press and cut” so that adjacent images are not distorted.

Method #2 – For very deep or large cookies...

Roll out dough to desired thickness and, using a dry, clean pastry brush, apply flour or
sugar and cut a piece of dough the approximate size needed for the mold. Press dough
into the mold with fingers, working from center outward. You may lightly roll the back
side of the cookie to smooth before turning out of the mold. Trim, dry and bake. To
check your print, use light from the side – daylight or light from a floor lamp – so the
shadows let you see if your prints are good.

DRYING

Most printed cookies are dried 2-24 hours before baking (depending on your schedule,
humidity, etc.) Drying preserves the image during baking.

Test bake one cookie first! It saves grief!

BAKING TEMPERATURES

Ovens vary widely! If your test cookie “over puffs” or tilts, reduce heat, put an empty
cookie sheet on bottom oven shelf, or prop the oven door slightly ajar with handle of a
wooden spoon to wick off heat. For tiny cookies, you may need the temperature set as
low as 200 degrees. In general, the smaller the cookie, the lower the temperature. The
larger the cookie the longer the baking time. See the baking discussion in
our Frequently Asked Questions section

BUBBLES

Flat areas of larger cookies are vulnerable to “bubbles” while baking. Simply press then
down manually and finish baking.

HARTSHORN (AMMONIUM CARBONATE OR BAKER’S AMMONIA)

Hartshorn is an old-time leavening unexcelled for any cookies and produces an

especially light, delicate texture. Hartshorn is the traditional leavening for Springerle
cookies. Hartshorn can be substituted for baking powder proportionately one-to-one in
cookie or cracker recipes. Hartshorn is not affected by age, but it will evaporate.

Doughs made with hartshorn store well, as its leavening action is only triggered by heat,
not moisture. There will be an ammonia smell during baking, but it will be baked out of
your cookies. (It used to come in a form like rock salt, so old recipes instructed “crush
with a rolling pin” then dissolve in liquid.)

Do not eat the raw dough. You must bake out the ammonia. Don't use hartshorn for
cakes and breads. Use only for cookies and crackers when you know that the ammonia
will be completely baked out.

FLAVORING OILS

Flavoring oils are very strong and pure in flavor. I highly recommend their use in
Sprringerle cookies.

Don’t be alarmed if anise oil crystallize or congeal. Place the bottle in warm water until it
is liquefied and shake.

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Springerle Cookies Recipe:

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Course: Dessert
 Cuisine: German
Keyword: Springerle Cookies Recipe

Ingredients
 4 large eggs
 2 cups granulated sugar
 1 1/2 tablespoons butter, room temperature
 1 teaspoons baking powder
 1/2 teaspoon anise oil or 1 teaspoon anise extract
 4 cups all-purpose flour, sifted

Instructions
1. Line cookie sheets with parchment paper or use the Silicone Baking Mats to prevent
the cookies from sticking. Avoid insulated cookie sheets as they will cause the
Springerle cookies to brown during baking.

2. In a large mixing bowl, beat eggs on high speed of your electric mixer until light
and fluffy. Add sugar, butter, and baking powder; beat at high speed for 15
minutes, scraping sides of bowl occasionally. Beat in anise oil or extract. Gradually
beat in flour until well mixed.

3. Lightly flour your springerle rolling pin (see photo below); set aside.

4. On a lightly floured board, knead the dough a few time (the dough will be sticky at
first, so knead in just enough flour to make it manageable). You want the dough
just firm enough not to stick in the mold. On large molds or very intricate molds,
also lighty dust them with flour. Use your pastry brush to get the excess flour from
the details in the mold. This helps get a clearer image.

5. Using a standard Rolling Pin, roll into a rectangle about 1/2-inch thick (be carful not
to roll the dough too thin).

6. Using your floured Springerle Rolling Pin, roll slowly and firmly over the previously
rolled dough to make a clear design.
7. Using a sharp knife, cut cookies apart and trim off outside edges. Place cookies on
your prepared cookie sheets.

8. Roll out scraps of dough and repeat. NOTE: Be sure to flour the rolling pin and
board before each pressing. This will insure the dough will not stick.

9. Place cookies on your prepared cookie sheets. Let cookies stand, uncovered, at
least 12 hours to dry. Sometimes they may need to dry as long as 36 hours before
baking. NOTE: Drying preserves the image during baking.

10. When ready to bake:

11. Preheat oven to 350 degrees F. Place oven rack in middle of oven.

12. Bake one (1) baking sheet at a time only. Bake approximately 10 minutes until
slightly golden on bottoms, but white on top. NOTE: Be observant while baking
 your Springerie. If they puff up too much, gently push the bubble down. Rotate the
pan front to back top to bottom once while baking.

13. Remove from oven and transfer cookies to wire cooling rack to cool (let cookies
stand overnight to completely dry before storing). The longer Springerle sit the
harder they become. Right out of the oven they are crunchy on the outside but soft
and tender on the inside.

14. Storage: Keep cookies in a tight container for 2 or 3 weeks before using to achieve
the best flavor

Ingredients
 4 large eggs
 5 cups/500 grams confectioners' sugar (sifted)
 1/4 teaspoon ammonium carbonate (hirschhornsalz)
 2 tablespoons Kirschwasser
 Clear liquid flavorings (to taste)
 4 cups/500 grams all-purpose flour
 Cornstarch (for cookie molds)
 Whole anise (or ground anise, for cookie sheet)

Steps to Make It
1. Using a whisk and a large bowl, beat the eggs until light yellow, thickened and foamy.
2. Add the confectioners' sugar a spoonful at a time and beat for 10 minutes.
3. Dissolve the ammonium carbonate in the Kirschwasser. Add any clear liquid flavorings of
your choice at this time.
4. Mix the liquids into the confectioners' sugar mixture and beat another 10 minutes.
5. Mix the flour in a spoonful at a time. The dough should be about as soft as sugar cookie
dough before it is refrigerated. If it is too stiff, mix in a little more liquid.
6. Knead lightly into a smooth ball, wrap in plastic foil, and refrigerate for 1 to 2 hours.
7. Lightly dust a wooden board or work surface with sugar or cornstarch and, using about 1/4
of the dough, roll it to just under 1/2-inch thick. Keep the rest of the dough covered so it
does not dry out. Use a springerle rolling pin or various cookie molds to imprint cookies.
Place the mold over the area you want to be imprinted, and bear down hard on the dough.
8. Cut out the imprinted shapes using a knife, a small roller cutter, a biscuit cutter, or a cutter
designed for your cookie mold.
9. Lay the cookies on a baking sheet or wooden board that has been lightly dusted with sugar
or cornstarch. Let dry right side up for 24 to 48 hours.
 10. Before baking, wet the bottom of the cookies by laying them on a clean, moist kitchen
towel.
11. Sprinkle anise on a parchment-lined baking pan and set the cookies on top.
12. Bake at 300 F/150 C for 10 minutes, then lower the temperature to 280 F/140 C and bake
for another 10 minutes, until the underside starts to gain color. Try not to let the tops
brown.
13. Remove and cool. When cool, you can paint them with food coloring. In earlier times, they
even used gold leaf to decorate some of these cookies.
14. Store the cookies in a covered container with a slice of apple to keep them moist, and
enjoy.

Tips

 All ingredients should be at room temperature before you start.

 You can substitute baking powder for baker's ammonia (ammonium carbonate), but the
cookies will not bake up as soft.

Marzipan Shortbread Cookies

11 REVIEWS 4.5 out of 5 stars

SHARES

1.4k

Buttery, crisp, and ever so slightly chewy, these almond-laced cookies offer a flavorful twist on classic
shortbread. Stamped to perfection with custom-made Nordic Ware stamps, these will surely distinguish
themselves amidst the crowds of holiday cookies.
PREP

30 mins

BAKE

18 to 22 mins

TOTAL

55 mins

YIELD

2 dozen cookies

SAVE RECIPE

PRINT
Ingredients

 2 cups (241g) King Arthur Unbleached All-Purpose Flour

 3/8 teaspoon salt
 10 tablespoons (142g) soft unsalted butter
 1/3 cup + 1 tablespoon (113g) marzipan
 1/4 cup (50g) sugar
 1/2 teaspoon almond extract
 1 teaspoon vanilla extract
 1 large egg yolk

Instructions

1. Preheat the oven to 300°F and have two ungreased baking sheets ready.
2. Whisk together the flour and salt; set aside.
3. In a medium mixing bowl, beat together the butter, marzipan, sugar, extracts, and egg
yolk at medium-high speed until pale and creamy, about 1 minute, scraping the bowl as
necessary.
4. Stir in the dry ingredients.
5. Scoop heaping tablespoon-sized balls of dough and space them about 3" apart on the
ungreased baking sheets; a level tablespoon cookie scoop works well here.
6. Dip a cookie stamp in flour, center it over a ball of dough, and press it down until the
dough is 1/4" to 3/8" thick.
 7. Remove the stamp, tapping the edge firmly against the pan if the dough happens to stick.
8. Remove any excess dough if necessary or desired; it’s easy enough to neaten up edges
once the cookies have baked.
9. Bake the cookies until they're a light golden brown around the edges (their tops will still
be pale), about 18 to 22 minutes.
10. Remove the cookies from the oven, cool them for a minute or two, then transfer them to a
rack to cool completely.
11. Store leftover cookies in an airtight container for up to 5 days; freeze for longer storage.

Tips from our Bakers

 If cookie stamps aren't part of your baking toolkit, the balls of dough can be pressed flat using
the tines of a fork or the bottom of a glass or measuring cup.

The Recipe from «Anise Paradise»

Ingredients
4-5 eggs (220g)
500g powdered sugar
1 tablespoon of cleaned and slightly roasted anise
500g flour (fine white flour, cake flour)

Preparation
Beat the eggs and sugar well until the mixture turns into an airy crème.
Knead the anise and flour into it and let it rest for 10 minutes.

Divide the dough, which is still slightly sticky, into four parts and roll out
each piece on flour so that it is 8-10 mm thick. Once again lightly dust with
flour so that the dough feels like silk. Now press the very finely dusted mold
evenly into the dough. Cut out the picture with a suitable pastry, biscuit or
cookie cutter or a knife and place on a baking tray that has been lined with
baking paper. If the rest of the dough becomes dry, always moisten your
hands to work on it.

After a drying period of 12-24 hours (undisturbed place, even temperature,

no draft), bake the Springerle at approx. 150-160ºC at the very bottom of
the oven for about 12-15 minutes. Possibly wedge a wooden ladle in the
door of the oven.

Just like everything else in life, the most important things are: time and
love!

You can find other recipes with the Springerle molds here.

Nini's Perfection Springerle Cookie

Recipe
These whisked egg holiday cookies date back to at least the 1600's and are made in
Bavaria, Switzerland, and the Alsace area of France. For eating quality, ease and
quality of prints this recipe is just perfection!
Ingredients:

 1/2 teaspoon baker’s ammonia (Hartshorn) or baking powder

 2 tablespoons milk
 6 large eggs, room temperature
 6 cups powdered sugar (1 1/2 #)
 1/2 cup unsalted butter, softened but not melted
 1/2 teaspoon salt
 1/2 teaspoon of anise (if substituting fruit flavored oils, try 1 to 1 1/2 teaspoons)
The House on the Hill recipe booklet says 3 to 4 teaspoons, however we have had
feedback that this is too strong for citrus, so use your own judgement with your first
batch and adjust accordingly.
 2 lb. box sifted cake flour (Swansdown or Softasilk)
 grated rind of orange or lemon – optional (enhances flavor of the traditional anise
or the citrus flavors)
 more flour as needed
Dissolve hartshorn in milk and set aside. Beat eggs till thick and lemon-colored (10-20
minutes). Slowly beat in the powdered 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 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 255° to 325° till barely
golden on the bottom, 10-15 minutes or more, depending on size of cookie.

Store in airtight containers or in zipper bags in the freezer. They keep for months, and
improve with age. Yield 3 to 12 dozen.
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Great Grandma Dorothea's
Lebkuchen Recipe

From our family, to yours, here is a treasured lebkuchen recipe handed down for generations
from my great grandmother Dorothea.
Ingredients:

 1 cup sugar
 2/3 cup honey
 1/3 cup butter
 1 egg
 1/3 cup pure water
 1/2 teaspoon salt
 4 cups flour
 1 teaspoon baking soda
 1 teaspoon cinnamon
 1 teaspoon cloves
 2/3 cup nuts
 1/3 cup citron
 1. Boil honey, sugar and butter together for five minutes; cool.
2. Beat egg and add to water.
3. Alternate adding sifted dry ingredients to the honey mixture then some egg and water mix
to the honey mixture. Repeat until mixed.
4. Add nuts and citron (optional).
5. Cover and chill for several days in the refrigerator before rolling out. By allowing the flavors
to ripen the texture and taste of the cookies are improved. I usually take to long sheets of
saran wrap making a cross and put the dough in the middle wrap up, put in a large bowl
and cover the top of the bowl with a plate to keep the dough from absorbing odors or
drying out.
6. Roll out to about 1/3 inch thickness and cut with fancy cookie cutters. See image above.
This was out traditional family shape and it simply isn't a Lebkuchen cookie to me unless it
has this wonderful wavy edging.
7. Preheat oven to 350°F.
8. Bake for 15 or 20 minutes, depending on your oven, try not to over bake.
9. Ice with sugar glaze and ripen for several weeks in a sealed container.
To make the icing glaze:
Take powdered sugar and evaporated milk. Mix until stiff but runny. Add anise flavoring oil to
desired strength. My mom used to add some red food coloring and iced them half white and half
pink, they are so pretty that way. Ice when cookies are still warm and set out until icing is dry on
tops, don't stack yet. Store in a covered container with wax paper in between the layers. These
keep really well, for several weeks dare I say we have kept them for much longer and they were
still great.

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Foolproof Pastry ~ A Perfect Pie
Crust
From our family, to yours, here is a treasured foolproof pastry from my grandmother Alice,
which will make a perfectly flaky pie crust every time.
Ingredients:

 3 cups all-purpose flour

 1 teaspoon salt
 1 1/4 cups vegetable shortening
 1 egg
 1 Tablespoon vinegar (the secret ingredient)
 5 Tablespoons ice water

1. Mix salt and flour. With pastry blender mix/cut shortening into flour until pieces are the size
of small peas.
2. Beat egg and add to water and vinegar.
3. Drizzle water into flour a little at a time until combined.
4. Divide dough into two and shape into rounds.
5. Chill dough for at least 3 minutes, (I usually chill it for 10)
Now this crust is ready to roll out and use for all your pie recipes. Makes a tender flaky crust. My
mom would take a fork and mark the bottom so that it doesn't make bubbles when cooking.
Also, she would take the time to crimp the edge so that it was pretty and neat. Using your
thumbs and forefingers of both hands with the edge of the crust in the middle. Pinch crust with
both hands and at the same time move your left hand away from you and your right hand
toward yourself. Move over to a bit of unpinched pie crust edge and repeat until you have
finished the entire edge. Don't worry, you will get the hang of it in no time.
A tip when transferring the top layer of the crust for a fruit pie is to fold the crust in half and onto
a rolling pin from the counter. Then you can easily roll it onto your pie without tearing it.
We always used a pie bird to prevent spill over when I was a kid, which was such a fun thing. I
loved looking through the oven window with the light on and seeing the juices bubbling around
the bird.
I hope you enjoy this great recipe.

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"Black Forest" Nut Shaped Cookies

Recipe
A new recipe for our Walnut mold.
Black Forest Chocolate Cookie
Ingredients:

 2 cups flour
 1/2 cup cocoa powder
 20g/0.7oz of dark chocolate shavings, over 70% extra-bitter (I like Icelandic Brand
available at W. Foods, basically six small squares. A serrated bread knife works well for
shaving.
 1/2 tsp salt (omit if using salted butter)
 1/2 tsp cinnamon
  1/2 tsp cloves
 1/4 tsp powdered espresso
 3/4 cup unsalted butter - room temperature
 3 oz. cream cheese
 1 cup sugar
 1 egg yolk
 1 tsp vanilla
Sift together all dry ingredients, set aside. Cream butter and cream cheese together.
Gradually add sugar and shavings, mix well. Beat in egg and vanilla, then slowly add
the flour mixture bit at a time until well incorporated. I like to mix this last part with my
hands.(wash hands first, of course)

Separate dough in several smaller balls of dough, cover bowl with plastic wrap, then
chill for a couple of hours. This makes for easier cookie molding. Initially the dough will
crumble, warming it up a bit with your hands until it forms a nice small ball and press it
in the Walnut mold. No drying is needed before baking. Bake 10-12 minutes at 350
degrees F. on a parchment lined baking sheet. Cool cookies on a drying rack.

The trick to tricky molds: Dust with powdered sugar with each pressing. Make sure your
dough is chilled enough. Take the tip of a knife and gentle coax out the dough, press
knife hole gently with fingers and smooth over a bit. Cut off excess dough.
Nut Filling
 1 1/2 cup ground Almonds, Walnuts, or Hazelnuts
 1 1/2 cup powdered sugar
 2 T. Butter, softened
 1 jar Griottines Kirsch morello cherries 1.7 oz (alternatively, you can use 2 Tbsp Kirsch
and 8 cherries)
Wash your hands and mix all the above ingredients together making sure to crush the
cherries into smaller pieces. Chill well, when the cookies parts above are cool, take a
piece of the filling and warm it up with your hand making a small disc. Press two cookie
parts together and work outside edge with fingers.

What works for me may not necessarily work for you. Play around with it, have some
fun. There is no perfect, but it is a perfect moment when you see someones eyes light
up when enjoying one of your homemade treats.

With love,
Shannon

*Make this recipe kid friendly by using cherry juice instead of the brandy and omit the
espresso powder.

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Chocolate Modeling Paste Recipe

Ingredients:

 12 ounces semi-sweet, milk or white chocolate, or confectionary coating

 3/8 cup or 6 Tablespoons light corn syrup
 Unsweetened cocoa powder
Place the chocolate in the top pan of a double boiler or a medium bowl.Place the pan or
bowl over a saucepan that contains hot, but not boiling, water. Make sure the water
doesn't touch the bottom of the top pan or bowl.

Melt the chocolate, making sure that its temperature does not go over 100 degrees.

Add the corn syrup. Stir with rubber spatula, folding and mixing until no shiny syrup is
visible. Turn the clay out onto a sheet of wax paper.
Dust molds well with cocoa. Push chocolate into mold, using edge of spatula to scrape
chocolate flat across top of mold. Carefully tap mold to release chocolate. Let stand at
room temperature about 2 hours, or until firm.

Use at once, or store in an air-tight container at room temperature up to one month.

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Clear Sugar Glaze Recipe

Ingredients:

 2 1/2 cups powdered sugar

 1 tablespoon butter, softened
 1 tablespoon light corn syrup
 1/2 teaspoon vanilla (optional)
 food coloring (optional)
Combine sugar, water, butter corn syrup and vanilla in a small bowl and mix until
powered sugar is moistened.
Beat at medium speed until smooth, adding additional water if necessary.
Tint with food color if desired.

Use to brush on gingerbread immediately after removing baked gingerbread from the
oven.

Cream Cheese Butter Cookies

Recipe
Ingredients:

 2 cups flour sifted

 ¼ teaspoon salt
 ¾ cup butter, softened
 2 ounces cream cheese
 ¾ cup sugar
 1 egg yolk
 finely grated rind of one lemon or orange
  1 teaspoon lemon oil or orange oil
Sift together flour and salt. Cream butter and cream cheese together. Gradually add
sugar and mix well. Beat in egg yolk and flavoring. Chill dough for 1 or 2 hours.

Preheat oven to 350 degrees. Roll dough on floured surface 1/4 inch thick. Flour cookie
mold. Imprint, cut cookies and place on cookie sheet. Repeat.

Bake 10 – 12 minutes till cookies are light brown around the edges. Transfer to wire
rack to cool. Cool completely and store in airtight containers.

Flavor Variations
Replace lemon with: 1 teas. Vanilla and ½ teaspoon nutmeg or 1 teas. Vanilla and 1
teas. cinnamon

Read about this recipe from our Test Kitchen troubleshooting results blog post below.

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Edible Peanut Butter Playdough

Recipe
Ingredients:

 ¼ lb. butter at room temperature

 10 oz. confectioner’s sugar
 1 T. white Karo syrup
 1 ½ t. vanilla
 1 cup peanut butter
Mix all ingredients except sugar; add sugar a little at a time.

Knead until smooth and doesn’t stick to hands.

Dust molds with confectioners sugar.

Press fondant into molds and scrape excess with dull side of knife. Carefully unmold
fondant.

Store fondant in refrigerator.

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Frankfurter Brenten Recipe
White marzipan cookies from the Frankfurt area of Germany.

Ingredients:

 1 cup almond paste, NOT almond filling

 1/3 cup plus 2 tablespoon flour
 1 3/4 cups powdered sugar
 1 teaspoon water or flower water *
 1 egg white
* Rosewater or orange flower water give an authentic European aroma and flavor. I like
to substitute vanilla.

Knead all ingredients into a firm, smooth dough. Gather dough into a flatted round, wrap
tightly with plastic wrap, then let the dough rest for one hour.

Working on a dry work surface dusted with confectioner’s sugar, roll out the dough to a
½ inch thickness. Using a pastry brush, brush the desired cookie mold with
confectioner’s sugar and press firmly into the dough. Cut and transfer to a parchment
lined cookie sheet. Repeat, brushing the cookie mold for every pressing. Dry cookies for
3-12 or up to 24 hours.

Bake at 275 degrees F for 15 to 20 minutes. The “peaks” on the cookies will turn slightly
brown while the remainder stays cream colored. If you want to prevent browning, place
an empty cookie sheet on the top shelf of the oven as you bake cookies on the center
shelf.

Notes:
These are very rich cookies, so they are often made small. Bitter chocolate, melted and
brushed on the bottom of baked and cooled cookies, provides a wonderful flavor
counterpoint.

I also tried making the dough in a food processor and found that it worked very well. I
broke the almond paste into pieces and put it into the bowl of the food processor with
the regular blade. I pulsed until the almond paste was in very small pieces. I then added
the remaining ingredients and again pulsed until well mixed, then kneaded the dough
until it was very smooth.

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Gluten-Free Springerle Recipe
Adapted from House on the Hills's Nini's Perfection Springerle Recipe. By Cindy
Kunzler

Ingredients:

 1/2 tsp. baker’s ammonia (hartshorn)

 2 Tbsp. milk
 6 large eggs, room temperature
 6 c. confectioner’s sugar (1 1/2#)
 1/2 c. unsalted butter, softened (not melted)
 1/2 tsp. salt
 1/2 tsp. oil of anise or almond (OR 2 tsp. lemon or orange oil)
 Approximately 7 cups Flour Blend*
 Approximately 3 tsp. Xanthan gum
 Zest of 1 orange and 1 lemon, if using lemon/orange oil in lieu of anise or almond oil
(Microplane)
 More Flour Blend, if needed
 Parchment paper
 Waxed paper
 Semi-sweet baker’s chocolate (optional)
Dissolve hartshorn in milk and set aside for 30-60 minutes.

Beat eggs until thick and lemon-colored (10-20 minutes).

Slowly beat in the confectioner’s sugar, then the softened butter.

Add the hartshorn and milk, salt, preferred flavoring (and zest if using), and Xanthan
gum.

Gradually beat in as much of the Flour Blend as you can with the mixer (switch to a
dough hook if using a Kitchenaid), then stir in the remainder of the 7 cups Flour Blend.
You’ll need to eyeball this part; depending on which types of gluten-free flours you use
in your Blend, it may take more or less. Nevertheless, the dough will need to be fairly
stiff — although not dry — in order to “take” the print of the cookie mould(s).

With a pastry brush, lightly dust the Springerle mould with Flour Blend. It is
recommended to dust the mould each time.

Take about 1/2 c. of dough (more or less, depends upon the diameter of your Springerle
mould) and roll into a ball (you will want to dust your hands first). Press the ball into the
center of the dusted mould and lightly press outwards to the edge of the mould. Take a
small piece of waxed paper, place it over the dough and gently roll your rolling pin over
the waxed paper to make the cookie’s depth even. Very gently, begin to peel the cookie
away from the mould and place 1 1/2”• apart on parchment-paper-lined cookie sheets.
If using the large Paschal Lamb mould (5” diameter), you might fit 3 cookies per sheet.
My experiment proved that rolling this dough is nearly impossible due to its incredible
stickiness! (Perhaps use more Flour Blend?)

Dry the cookies on the sheet overnight or for several hours. My experiment also proved
that, as with wheat-based flour, the cookies do need to dry several hours or else the
image will distort, rise too much and crack.

Bake for about 15 minutes at 275°, or until very lightly golden on the bottoms. This is a
ballpark time and temperature, depends on the size of the cookies! Yet if under baked,
the cookies will fall apart while transferring them to the cooling rack. Test-bake ONE
cookie first!!!

Store in an airtight container as with wheat-based springerle.

Optional: melt semi-sweet baker’s chocolate in a double-boiler, and slather melted

chocolate on the backs of the cookies. Place them on waxed paper, and when dry, store
cookies in between layers of waxed paper.

* Cindy’s Flour Blend: 4 c. white or sweet rice flour, 2 c. brown rice flour, 2 c. potato
starch (not potato flour!), 1 c. tapioca starch (courtesy of Carol Fenster, PhD.)

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"Golden Nut" Filled Cookies Recipe

This is the perfect recipe for our Walnut Mold (M5120)
Ingredients:

 2 1/2 cups flour, sifted

 1/2 tsp. salt (omit if using salted butter)
 1/2 tsp. cinnamon
 3/4 cup unsalted butter
 3 oz. cream cheese
 1 cup sugar
 1 egg yolk
 1 tsp. vanilla
 grated rind of 1 orange
Sift together flour, salt and cinnamon-set aside. Cream butter and cream cheese
together. Gradually add sugar and mix well. Beat in egg, vanilla, and orange rind, then
slowly the flour mixture. Chill dough well-overnight or longer and chill scraps in the
freezer before re-rolling. Press a ball of dough into the nut mold ( the point of a knife
helps to start them out.) No drying is needed before baking. Bake 10-12 minutes at 350
degrees F. Alternate flavors ~ almond, pecan, orange, etc.
Walnut Filling (or pecan, hazelnut)
11/2 C. ground walnuts
1 C. confectioners sugar
2 T. butter, softened
2 T. strong coffee

or Alternatively use the Peanut Butter Filling

1 1/2 C. peanut butter
3 T. light corn syrup
4 tsp. heavy cream
2 T. softened butter
1 tsp. vanilla
1 lb. confectioners sugar

Mix together well. Roll or scoop into a ball and squash between two baked nut cookie
halves until it overflows pleasantly between them.

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Linzer Cookies

Ingredients:

 ½ ground almonds (unblanched)

 ½ sugar
 1 cup unsalted butter
 2 egg yolks
 2 cups all-purpose flour
 1 teaspoon finely grated lemon rind
 1 teaspoon vanilla extract
 ¼ salt
 1 teaspoon cinnamon
 ½ cup seedless raspberry preserves
 confectioners' sugar for dusting
Place ¼ cup sugar and the almonds in food processor and process until finely ground.
Cream the butter and ¼ cup sugar. Add the egg yolks and blend thoroughly. Add
almond-sugar mixture and blend. Add flour, lemon rind, vanilla salt and cinnamon and
mix until combined. Wrap dough in plastic wrap and chill for 2 hours.

Roll half the dough to 1/8 inch thickness on a lightly floured surface. Cut equal numbers
th

of rounds and rounds with hole cut in center and place on ungreased cookie sheet.
Bake the cookies for 12 to 14 minutes. Cool completely on wire racks.

To Assemble:

Spoon ½ teaspoon of raspberry preserves onto each whole cookie. Sprinkle cut-out
cookies with confectioners’ sugar and place on top of cookies topped with preserves in
a sandwich.

Store at room temperature in tightly covered container. Store for up to 5 days.

A special thank you to Connie from House on the Hill for sharing this wonderful recipe.
You're the best!

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Molded Gingerbread Cookie Recipe

This is a softer, sweeter gingerbread cookie that will require drying time, unlike the
traditional sturdy gingerbread.

You can easily adjust the spices. For instance, if you are not a fan of cloves, leave them
out. Crazy about ginger? Then add an extra ½ to 1 teaspoon.

Remember that if you use all molasses (instead of molasses and dark corn syrup) to
add 4 Tablespoons extra flour as the all molasses version is stickier.

Choose a boldly carved mold.

Put into large mixing bowl and whisk together:

3 cups plus 4 tablespoons unbleached flour

½ 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. Re-flour 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 may use 1 cup molasses and no dark corn syrup if you prefer.You will need to
add 4 Tablespoons of Flour.
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Salt Dough for Decorative

Ornaments Recipe
Ingredients:

 8 cups flour
 3 cups salt which has been swirled in blender or food processor to make finer
 3 cups warm water
 2 T. cooking oil
Mix flour and salt together, then add water and oil, kneading 5-10 minutes till smooth. If
too wet, knead in more flour; if too dry, add a bit more water. Wrap with plastic wrap and
let set at room temperature at least 1-2 hours. Letting it set for a day or even longer
allows the salt to partially dissolve, making a smoother dough.

Shape into ornaments as desired, poking holes with a toothpick or plastic straw to allow
for hanging. Air dry or bake in oven at lowest temperature. Paint with acrylic or
watercolor paints. If desired, dip or spray with glaze. String with ribbon or gold thread to
hang.

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Speculaas Windmill Cookie Recipe

A holiday tradition in Holland (“windmill cookies”), Belgium, Northern Germany, and
Scandinavia. They can printed with Springerle molds that are of a low and even depth.

Ingredients:

 3/4 cup softened butter, preferably unsalted

 2 cups brown sugar (spooned, not packed)
 1 egg
 1 cup ground almonds
 2 teaspoons cinnamon
 1/2 teaspoon each of salt, cloves, ginger, cardamon, and mace
 2 teaspoons cocoa
 grated rind of one lemon
 3 cups flour
  4-6 tablespoons milk
 shaved or sliced almonds for undersides and milk for tops
Cream butter and brown sugar together; add egg, almonds, then salt and flavor
ingredients, and finally work in flour. Add 4-6 tablespoons milk to make a stiff dough.
Refrigerate 30-60 minutes. Roll, print and cut out as in general directions, or if you have
Speculaas molds — prepare by spraying with non-stick spray or oiling and wiping off
excess (done once for the whole batch).

Flour molds (for every use), knocking out excess. Press dough into mold, then cut
excess dough off flush with back of mold with a wire or knife. Unmold carefully onto
greased or parchment-lined baking sheet which is sprinkled with the shaved almonds.
Brush with milk. No drying is needed before baking.

Bake at 350 degrees for 10-12 minutes. Yield 30-90 cookies depending on size.

* Note: If you seem to have some “fading” of pattern during baking try chilling the
molded cookies a few minutes before baking.

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Sturdy German Gingerbread Recipe

This is a sturdy, hard gingerbread that can be baked without a drying period.

Mild
Mix together in a large (4 cup) measuring cup:

 1 cup molasses
 1 cup honey
 1 cup butter, softened
Mix together in a large bowl:

 6-1/4 cups unbleached white flour

 3 teaspoons ground ginger
 2 teaspoons ground cinnamon
 1/2 teaspoon ground cloves
 1 teaspoon ground nutmeg
 1 teaspoon salt

Spicy
Mix together in a large (4 cup) measuring cup:

 2 cups molasses
 1 cup vegetable oil
Mix together in a large bowl:

 4 cups whole wheat flour

 2-1/2 cups white flour
 4 teaspoons ground ginger
 3 teaspoons ground cinnamon
 1-1/2 teaspoons ground cloves
 1-1/2 teaspoons ground nutmeg
 1 teaspoon ground white pepper
 1 teaspoon dry mustard powder (optional, if you like it hot)
 1 teaspoon salt
Mix both bowls together and knead well. Don’t refrigerate — mold after mixing. Follow
general directions for molding. Bake at 350 degrees for 10-12 minutes. If desired, glaze
the gingerbread cookies as soon as they come out of the oven and before you remove
them to a cooling rack.

If needed, soften cookies with slices of apple on firm bread (rye) for a day or two. Keeps
well.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Swedish Cookies Recipe

An easy and tender sugar cookie made with Hartshorn for leavening. This is NOT a
molded cookie recipe. Makes about 4 dozen cookies.

Ingredients:

 1/4 pound butter

 3/4 cup sugar
 1 egg yolk
 1 1/4 cups flour
 1 scant teaspoon baking ammonia powder (hartshorn)
 1 teaspoon vanilla
In a food processor with plastic blade or in an electric mixer, combine all ingredients.
Process until well mixed. Roll the dough into small balls. Place 2 inches apart on a
greased cookie sheet. With the tip of finger or a spoon, press lightly on each ball of
dough. Bake in a preheated 350 degree oven for 10 to 12 minutes. Remove to a cooling
rack and cool completely before storing.

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******&

The Springerle Baker’s Rum Spice Springerle

Ingredients List:
1/2 teaspoon baker’s ammonia (Hartshorn)
Enough water to dissolve the hartshorn (about 1 1/2 TBs)
6 large eggs, room temperature
6 cups sifted powdered sugar
1/2 cup softened unsalted butter (a little more or less is okay)
 1/2 teaspoon salt
4 teaspoons each of: Cinnamon, Nutmeg, Cloves, Ginger and Cardamom
2 TBs Rum Flavoring
8 cups sifted cake flour more flour as needed
* Adjust the spices to your liking.

Mixing Directions:
Dissolve hartshorn in water and set aside. Beat eggs till thick and
lemon-colored (10-20 minutes) then slowly beat in the powdered sugar. Next add the
softened butter, the hartshorn and water, salt, spices and rum flavoring. Let this mixture
mix on medium speed for about 30 minutes or so. If I’m busy I let it beat for 40 minutes
or more. Gradually beat in as much flour as you can with the mixer. Turn onto a floured
surface and knead in enough of the remaining flour to make a good print without
sticking.

Then just follow the molding and baking directions you now use.

Flavor Variations:
Try using flavors such as anise, almond, lemon, orange, lime, vanilla, vanilla orange,
chocolate, chocolate orange, espresso, spice, amaretto (ummmm Goood) or any
combination. Any combination or single flavor that you like is the right one.
Traditionally anise was the flavor used and it is great with Earl Grey tea.

%%%%%%%%%%%%%%%%

Almond Springerle Candy

Combine 1# almond paste with 7oz of marshmallow cream in a large bowl. Then add
1/4c light corn syrup, 1/4tsp. almond extract, 1/4 tsp. oil of anise and the zest from one
lemon. Blend those together well then add 6 cups sifted powdered sugar (1 cup at a
time) kneading the mixture after each added cup. Dough will be sticky at first, but
continue kneading until a soft dough is formed. Cover and refrigerate 2 to 3 hours.

Line a couple baking sheets with parchment paper and sprinkle generously with
powdered sugar. Set the pans aside. On a pastry cloth or board generously dusted with
powdered sugar, roll out the dough, swish powdered sugar over dough. At this point use
your molds just as you would for springerle. You may want to give your molds a light
dusting of powdered sugar as well and brush any excess away. Lay out on the prepared
baking sheets to dry for at least 12 hours. Transfer to wire racks for another 12 hours so
the bottoms will dry. This makes about 60 to 70 confections.

When making these try a different flavor depending on what you like. (Lemon, orange,
banana, mint, chocolate, rum, cherry, etc. It needs to work with the almond flavor.)
This recipe is attributed to Olli Leeb

*************************************

Butter Mints

1/2 cup softened butter

5 1/4 cups powdered sugar
3 tablespoons warm water
1 teaspoon peppermint extract
Food color as desired (1-2 drops)
Paste food coloring if desired

Place butter in large bowl. Beat at low speed, scraping bowl often, until creamy.
Gradually add powdered sugar, warm water and peppermint extract. Continue beating
until mixture forms a soft dough (2 to 5 minutes).

Place dough on surface lightly sprinkled with powdered sugar; knead until smooth.

Roll out dough and press with your molds. A bit of practice may be necessary for the
first few. Cover the dough you are not working with with plastic wrap to prevent drying
out.
Place mints onto waxed paper-lined baking sheet. Let mints stand uncovered at room
temperature until surface is dry. This may take up to 36 hours.

To store, layer mints between sheets of waxed paper in airtight container. Refrigerate up
to 1 month. For longer storage, store in freezer up to 2 months.

* Remember to add enough powdered sugar to make a stiff dough.

** If a firmer crisper mint is desired, transfer mints to paper toweling after the surface is
dry; then let dry an additional 12 hours.
*** oil flavorings do best.

********************************

Chocolate Clay

10 ounces coarsely chopped semi-sweet chocolate

1/3 cup light corn syrup

Melt the chocolate in a double boiler until very smooth. Add the corn syrup to the
chocolate and mix very well using a wooden spoon or rubber spatula. The mixture will
stiffen fairly fast into a ball. Put the mixture onto plastic wrap and spread until it’s about
1/2-inch thick. Wrap it and let it sit and stiffen over night on the counter. A cool dry
place is best.
Use at once or store in an airtight container at room temperature for up to 1 month.

*Flavor can be added to the chocolate before the syrup is added.

*White chocolate can also be used in place of the semi-sweet chocolate. This can be
tinted with edible color right before molding.
* DO NOT ALLOW ANY WATER TO GET INTO THE MIXTURE. NOT A DROP!

** Remember that as you work with it, it will soften from the heat of your hands. You
may
need to let it rest to cool some or just use a different piece that will be easier to work
with.

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Gingerbread Cookies

1 cup molasses 1 cup margarine

1 cup dark brown sugar 5 cups sifted flour
3 teaspoons ground ginger 2 teaspoon cinnamon
1/4 teaspoon salt 1 large egg
1 teaspoon vanilla (Spices can be adjusted to taste)

1 – Heat molasses in large saucepan. Remove from heat, stir in margarine & brown
sugar. Cool.
2 – Sift flour together with dry ingredients.
3 – Slowly, a little at a time, stir most of this flour mixture into the molasses-margarine-
sugar mixture.
4 – Add egg and vanilla, mix well.
5 – Stir in remaining flour, blend well.
6 – Cover dough lightly; chill for 6 hrs or overnight.
7 – Follow the instructions for molding in molds.
8 – Place cookies on lightly greased cookie sheet. Bake in preheated oven at 350 degrees
for 10-15 minutes. Cookies may also be placed on parchment paper in place of placing
them on a greased cookie sheet.

For Molding Gingerbread

1).Using a clean pastry brush, dust your mold with flour.

Repeat dusting mold each time cookies are molded.
2). Roll out enough of the chilled dough to make the cookie you are working with to a
thickness of 1/4” on a lightly floured surface. For deep molds you may need to have your
dough thicker.
3). Placing your mold on the dough, press down firmly enough to make a clear
impression of the mold design. Carefully and slowly lift off the mold. If you wish, you
may alternatively roll dough on surface of mold and then invert the mold and lift it off of
your dough. Press dough into the mold with fingers, working from center outward.
5). Trim the cookie then carefully lift it onto your cookie sheet.
6). Bake as your recipe directs.

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Marzipan:

2# Almond Paste, 1/2 Cup light corn syrup and 2# sifted powdered sugar.

Mix the almond paste and corn syrup together well then add the powdered sugar a bit at
a time until you have a good working dough.
Not sticky but not dry. Remember that to much sugar will dry out the dough faster. This
dough will last for weeks if kept well wrapped and in the fridge.

*Flavors and colors can be added but remember that they must be able to work well with
and compliment the almond.

Almond Paste:

10 ounces dry blanched almonds

10 ounces powdered sugar

1 1/4 Cup Simple sugar syrup

Put the almonds in a food processor and grind them fine but not too fine as the oils will
leave the nut meat.

Then add the powdered sugar to the almonds and mix well. This is still done in the
processor.

Next add enough Simple syrup to get the mixture to form a good dough ball.

Simple Sugar Syrup:

1 cup white sugar

1 cup water

In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has
dissolved. Allow to cool.

To Use With Molds:

After you have your marzipan, you can use your molds just as you do with Springerle
dough.

Using powdered sugar, dust your board and mold and roll out the marzipan to the
needed thickness for the mold you are using. Press, cut and trim then place the
marzipan piece on a cookie sheet that has been lined with parchment paper that has
been sprinkled with powdered sugar. The next day remove your marzipan piece to a
cooling rack to help dry the bottom. Once the marzipan piece is dry it can be stored for
several weeks in a cool dry place. If the piece is not dry enough before handling, you may
warp the image. – Ken

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Speculaas (Dutch Spice Cookies)

2 cups brown sugar

1 ½ cups butter or margarine
3 ½–4+ cups flour
1 egg, beaten
1 tsp salt, scant
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ginger

Except for the flour, sift all dry ingredients together. Cream together the butter and
sugar. Add the egg and mix. Add the sifted ingredients and mix, add enough of the flour
to form a very stiff dough. Press well-chilled dough into cookie boards (flour mold very
well, press dough in with fingers, level it off, then turn the board over and bang easily on
the counter so the cookie drops out).* Place on cookie sheet and bake at 350º F. for 10 to
12 minutes. Store in sealed container to help retain crispness.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Over the years that I have been researching and baking Springerle, I have discovered
different recipes for Springerle. What the very first recipe was, I’m fairly clueless about.
In the 1400′s and 1500′s I would tend to believe that ingredients were pretty basic:
flour, eggs, a leavening agent or not, spices, flavorings and a sweetener that was most
likely honey. Many German folks have sent me their old family recipes. Some recipes
contained fat but most did not.
The following recipe works very well for me.

The Springerle Baker’s Springerle Cookie recipe

This recipe can be broken down into quarters.

Ingredients:
1/2 teaspoon baker’s ammonia (Hartshorn), 2 tablespoons water, 6 large eggs at room
temperature, 6 cups sifted powdered sugar, 1/2 cup softened unsalted butter (a little
more or less is okay), 1/2 teaspoon salt, 1 teaspoon flavoring of your choice (more if
desired), 8 cups sifted cake flour, more flour as needed.

Recipe Directions:
Dissolve hartshorn in water and set aside. Beat eggs till thick and lemon-colored (10-20
minutes). Slowly beat in the powdered sugar, then the softened butter. Add the
hartshorn and water, salt, preferred flavoring, and grated rind of lemon, lime or orange,
if using. Let this mixture mix on medium speed for about 30 minutes or so. At times if
I’m busy I let it beat for 40 minutes or more. Gradually beat in as much flour as you can
with the mixer. Turn onto floured surface and knead in enough of the remaining flour to
make a good print without sticking. Some days it takes all the flour while other days it
doesn’t. It depends on where you live and what the weather is doing.

For Molding Springerle:

1). Using a clean pastry brush, dust your mold with powdered sugar. Dust mold each
time cookies are pressed.
2). Roll out enough of the dough to make the cookie you are working with to a thickness
of at least 1/4* on a lightly powdered sugared surface. For deep molds you will need to
have your dough thicker.
3). Placing your mold on the dough, press down firmly enough to make a clear
impression of the mold design. Carefully and slowly lift off the mold. If you wish, you
may alternatively roll dough on surface of mold and then invert the mold and lift it off of
your dough. Press dough into the mold with fingers, working from center outward being
sure to get it into all the deep places.
4). Trim the cookies as you wish then carefully lift them onto your cookie sheet.
5). Let your Springerle sit 12 hours or overnight to air dry in order to get a “crust”. It
may take up to 36 hours to dry good and crust over. This depends largely on the
weather.
6). Bake as your recipe directs.
*Be sure to have good light to work by so you can tell if you’ve made a good impression
with all of the details from your mold showing. And if you need glasses, wear em. Details
become more visible as the cookie dries.
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Drying and Baking:

After pressing your Springerle allow them to dry for between 16-36 hours before baking.
This will allow the image to crust and thus prevent it from being distorted. Bake on
baker’s parchment-lined cookie sheets at 225* to 300* till barely golden on the bottom,
25-45 minutes or more, depending on size of cookie. I teach folks to bake them “White”
like porcelain. Leave them out again over night but covered and the next day store them
in airtight containers and keep them in a cool dry place. They can keep for weeks but do
become hard as rocks over time. Yield 3 to 12 dozen. *For ornaments to hang on your
tree, remember to add a hole at the top for a string.

*******************************

A GREAT Fall season Springerle recipe developed for the senses.

It produces Springerle that are quite tasty.

Spiced cookie made with mold #450.

The Springerle Baker’s Rum Spice Springerle

This recipe can be broken down into quarters.

Ingredients:
1/2 teaspoon baker’s ammonia (Hartshorn)
Enough water to dissolve the hartshorn (about 1 1/2 TBs)
6 large eggs, room temperature
6 cups sifted powdered sugar
1/2 cup softened unsalted butter (a little more or less is okay)
1/2 teaspoon salt
4 teaspoons each of: Cinnamon, Nutmeg, Cloves, Ginger and Cardamom
2 TBs Rum Flavoring
8 cups sifted cake flour more flour as needed
* Adjust the spices to your liking.

Mixing Directions:
Dissolve hartshorn in water and set aside. Beat eggs till thick and lemon-colored (10-20
minutes) then slowly beat in the powdered sugar. Next add the softened butter, the
hartshorn and water, salt, spices and rum flavoring. Let this mixture mix on medium
speed for about 30 minutes or so. If I’m busy I let it beat for 40 minutes or more.
Gradually beat in as much flour as you can with the mixer. Turn onto a floured surface
and knead in enough of the remaining flour to make a good print without sticking.

Then just follow the molding and baking directions you now use.

Flavor Variations:
Try using flavors such as anise, almond, lemon, orange, lime, vanilla, vanilla orange,
chocolate, chocolate orange, espresso, spice, amaretto (ummmm Goood) or any
combination.
Any combination or single flavor that you like is the right one. Traditionally anise was
the flavor used and it is great with Earl Grey tea.

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Tirggel recipe (many thanks to the “SWR”)

Tirggel are considered to be a typical Swiss speciality mainly made in Zurich. They are
known since the 15 th. Century.
Sweet cakes, using honey and flour date back to ancient times. The ingredients were
considered to be gifts of the gods and the baked goods were used for cult ceremonies. It
is assumed that the Romans brought the idea of honey cakes across the Alps when they
conquered large parts of Europe.
Ingredients:

800 g (26 ounces) honey

30 g (1 ounce) ginger
30 g (1 ounce) cinnamon
5 g (0.16 ounces) powdered gloves
5 g (0.16 ounces) powdered nutmeg
1 dash Jamaica pepper or allspice
2 table spoon rose water (I could not get this and just left it away)
approximately 800 g (26 ounces) flour
peanut oil

Combine honey and spices in a bowl. Heat bowl with mixture in hot water. Add flour
ands stir until dough does not stick any longer to bowl. Remove bowl from hot water
bath and knead dough thoroughly. Divide dough in four portions and roll each out until
it is approximately 1/16″ thick (2 mm). Cut dough in pieces a little bit larger than the
molds you want to use.

Note: Because the Tirggel are very thin you only can use molds which do not have deep
carved motives.
 Brush mold slightly with peanut oil and place the dough on top of the carved side of the
mold.
Place clean plastic foil on top of the dough and use a clean felt paint brush to roll the
dough into the mold. It may be necessary to use your fingers on places where the mold is
deeper. Remove dough from mold and trim it to size and place the Tirggel carefully on a
slightly oiled baking sheet.
For backing Tirggel normally a special oven is required which provides a temperature of
600°C (1112°F). We used the grill on “high” from our gas stove and placed the baking
sheet in the most upper position. It took about 60 seconds of backing time. Please test
with samples first!
They looked almost the same as the originals from Switzerland.
Place hot Tirggel on a flat surface and store them in a container after they have cooled
down.

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White Chocolate Lime Cookies

Print

Author: A Kitchen Addiction

Serves: 30

Ingredients
 ½ C butter, softened
 ⅔ C sugar
 ¼ C brown sugar
 1 egg
 1 tsp vanilla extract
 2 tsp fresh lime juice
 1½ C all-purpose flour
 ½ tsp baking soda
 ½ tsp salt
 zest of one medium lime
 ½ C white chocolate chips
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Instructions
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1. Line a cookie sheet with parchment paper or a baking mat.
2. In the bowl of a stand mixer (or with an electric mixer) cream together butter and sugars. Add in
egg, vanilla extract, and lime juice. Beat until well-combined.
3. In a medium bowl, whisk together flour, baking soda, salt, and lime zest. Slowly add to creamed
mixture. Beat until combined. Stir in white chocolate chips.
4. Cover with plastic wrap and refrigerate for at least 30 minutes.
5. Preheat oven to 350. Drop dough by tablespoonful onto prepared cookie sheet.
6. Bake for 10-12 minutes or until cookies just start to turn light golden brown.
7. Remove cookies to a wire rack to cool. Store in an airtight container.