Cookies

Springerle Cookies for Easter

I bake Springerle cookies twice an year, in winter for Christmas and in spring for Easter. “Springerle” are traditional German Christmas biscuits which were used as gifts just like these days we give each other greeting cards for the holidays. It was a matter of pride to have a unique dough mold unlike anyone else’s, so the “baked greeting card” would be very special. Cookies were baked, put in jars and kept for six months. After few weeks they would become very hard, but tasty, and in order to soften them up you would have to dunk them into tea or coffee. This is why Springerle were also called “dunking cookies”. Special molds for these used to be carved from pear trees. I got only three different molds like this and I love and cherish them. Maybe next Christmas I will make one more addition to my Springerle family.

I have spent two days making these beauties with the help of my family. The reason this process takes so long is the need to dry cookies for 24 hours. But it is worth it, now we have seasonal gifts for our neighbors and friends. Cookies came out beautiful and sophisticated. Real treat for spring holiday. Happy Easter to all my readers!










Note: For this recipe you need Springerle cooky molds, you can buy them at here.

Makes 4-5 trays of cookies (about 100, depend on the size of your mold)

Ingredients:

  • 1/2 teaspoon baker’s ammonia (Hartshorn), don’t use baking powder, your design will puff up
  • 2 Tbsp. milk
  • 6 large eggs, room temperature
  • 6 cups powdered sugar
  • 1/2 cup unsalted butter, softened but not melted
  • 1/2 tsp salt
  • 1/2 tsp lemon/orange/anise or vanilla extract
  • 2 lb. all-purpose flour
  • more flour as needed

Directions:

I use the same method every time, it is a perfect recipe. Please, find the information here.

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11 Comments

  • Reply
    Anonymous
    April 19, 2014 at 2:28 am

    What beautiful cookies Yelena. Your photos are absolutely gorgeous and do these very pretty cookies justice. Cheers for sharing your talent (both cooking and photographic) with us 🙂

  • Reply
    Te de Ternura
    April 19, 2014 at 6:37 am

    Unas GALLETAS dignas de poner en la mejor vitrina.
    FELICIDADES YELENA, BUEN SÁBADO DE PASCUA!!! :)))

  • Reply
    Regina Melo-Jocknevich
    April 19, 2014 at 10:53 am

    Exquisite! The most beautiful cookies I've ever seen.

    I don't know if you celebrate Easter, if you do I want to wish you Happy Easter!

  • Reply
    Angie Schneider
    April 19, 2014 at 10:57 am

    They are almost too beautiful to eat, Yelena.
    Happy Easter!
    Angie

  • Reply
    La Table De Nana
    April 19, 2014 at 12:55 pm

    Yours are ALWAYS beautiful works of art..and your collection?Priceless:)
    You've certainly mastered these cookies like no one else Yelena..!
    Happy Easter weekend~

  • Reply
    Rosa's Yummy Yums
    April 20, 2014 at 10:15 am

    They are so pretty! Happy Easter dear.

    Cheers,

    Rosa

  • Reply
    Medeja
    April 21, 2014 at 6:37 am

    These cookies are real art! They look too good to be eaten 🙂

    Happy Easter!

  • Reply
    Meli
    April 21, 2014 at 8:22 am

    Happy Easter, Yelena! These cookies look amazing, I really wonder how precise details they have!

  • Reply
    rustykalna kuchnia
    April 28, 2014 at 2:31 pm

    Gorgeous cookies, very elegant and unusual 🙂 It's worth to do this amazing wonderful cookies – I love them 🙂 Hugs

  • Reply
    Nami | Just One Cookbook
    April 29, 2014 at 4:21 pm

    Some foods are too beautiful to eat, and this is one of them! OMG, so elegant and I just want to put it as "display"!!! Your detailed work is amazing, and these molds are so gorgeous!

  • Reply
    Carole
    March 3, 2016 at 7:16 pm

    Hi, this would be a great contribution to Food on Friday: Easter Foods over at Carole's Chatter. Please do bring it over. Cheers

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