Cookie Swap: John's Springerle Cookie
Get ready, bakers! Today, we have a challenging recipe for you to create. John's Springerle is a traditional German biscuit with a whimsical embossed pattern into the cookie and Emily (and her son) take on this holiday cookie with flair.
This recipe requires a few unique ingredients, like Hartshorn -- a baking ammonia and leavening agent -- and a lot of patience. Check out Emily's quick tutorial on how to make these cookies and enjoy the full recipe below.
If you've missed any of the recipes in our virtual cookie swap, have no fear, we have them all right here! We're almost halfway through our 24-recipe swap! What's your favorite recipe been so far?
- Day 1: Cookie Swap: Sara's Caramel Heart Chocolate Cookies
- Day 2: Cookie Swap: Peyton's Pecan Caramels
- Day 3: Cookie Swap: Tracy's Puppy Paws
- Day 4: Cookie Swap: Keri's Snickerdoodle
- Day 5: Cookie Swap: Jenna's Maple Peanut Butter Chocolate Chip Cookies
- Day 6: Cookie Swap: Granny's Mini Coconut Pies
- Day 7: Cookie Swap: Daniel's Biscotti Falcona Marittima
- Day 8: Cookie Swap: Michaela's Pistachio Cranberry Shortbread Cookies
- Day 9: Cookie Swap: Sandy's Gingersnaps
- Day 10: Cookie Swap: Danielle's Chocolate Saltine Bar
- Day 11: Cookie Swap: Soft Baked Funfetti Sugar Cookies
John's Springerle Cookie
This traditional German holiday cookie requires a little bit of love and some extra patience, but it's totally worth it in the end. Yield: 3 doz. cookies
Recipe By: John Durdaller
Baked By: Emily Peterson
Ingredients
| 1/2 tsp. baking ammonia (Hartshorn) |
| 2 tbsp. milk |
| 6 large eggs, room temperature |
| 6 1/8 c. powdered sugar |
| 4 oz. butter, softened |
| 1/2 tsp. salt |
| 1/2 tsp. anise seed |
| 2 lbs. cake flour |
| Orange zest, as needed |
Instructions
- Dissolve hartshorn in milk and set aside.
- Beat egg until thick and lemon-colored, about 10-20 minutes.
- Slowly beat in the powdered sugar and softened butter.
- Add the hartshorn and milk, salt, and preferred flavoring -- anise seed, orange zest.
- Gradually beat in as much flour as you can with the standing mixer, and switch to hand mixing when the dough becomes stiff.
- Turn dough onto a floured surface and knead in enough flour to make a good print without sticking.
- Roll the dough out to approximately 3/8" or 5/8" thick (about the thickness of a good pie crust). Brush confectioner's sugar or flour onto the molded rolling pin and roll onto your dough to make a smooth imprint. Cut out individual cookies from the imprinted dough.
- Dry the cookies for 2-24 hours before baking. This will help preserve the image of your imprint. Baker's Tip: Test bake one cookie to ensure the imprint remains intact and see if your cookies are dry enough!
- Baked at 325 degrees for 10-15 minutes or until the bottoms are barely golden.
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