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    Springerle Cookies
    1/2 teaspoon baker's ammonia (Hartshorn)
    2 tablespoons water
    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
    1/2 teaspoon flavor of your choice (more if desired)
    8 cups sifted cake flour
    more flour as needed
    1. Dissolve hartshorn in water and set aside. i
    2. Beat eggs till thick and lemon-colored (10-20 minutes). 
    3. Slowly beat in the powdered sugar, then the softened butter.
    4. Add the hartshorn and water, salt, and anise flavoring.
    5. Roll out and cut.
    6. After trimming your Springerle allow them to dry for between 16-24 hours before baking. 
       (This will allow the image to crust and thus prevent it from being distorted. 
        Large Springerle can take from 24 - 48 hours to dry.)
    7. Bake on baker's parchment-lined cookie sheets at 225 to 300 till barely golden on the 
       bottom, 15-30 minutes or more, depending on size of cookie. 
    8. Store in airtight containers.
    NOTE: Some days the dough requires all the flour and others it does not.
          It varies with the conditions of the day.
    VARIATIONS: Try using various flavors such as anise, almond, lemon, orange, lime, vanilla, 
                vanilla orange, chocolate, chocolate orange, espresso, spice, amaretto or any combination.