Springerle molds

Using springerle cookie moldsby Gingerhaus-Springerle JoyIngredients 3/4 cup unsalted butter1/2 cup sugarGrated rind (zest) of one lemon or orange 1 large egg yolk1 teaspoon vanilla1 cup all-purpose flour3/4 cup almond flour1/4 teaspoon saltJam for fillingInstructions 1 To make the dough, beat the butter, sugar, and zest until light and fluffy. Scrape the sides of the bowl as needed. 2 Add the yolk and vanilla. Beat until combined. 3 Whisk together the flour, almond flour, and salt. Add…

These beautiful cookies are steeped in European tradition and you can make them today with hand-carved wooden molds that are made in the United States.

These famous German anise-flavored cookies go back at least 700 years in their rich tradition as special gifts during the holidays and other celebrations!

Do you know what springerle are? Traditionally leavened with hartshorn (baker’s ammonia) and flavored with anise or lemon, these pretty embossed cookies date back to 14th-century Germany. The intricate molds that shape them are typically carved from wood.

Cookie recipes for use with wooden molds and stamps: Meringue springerle, Orange-Chocolate, Anise, Speculaas, Scottish Shortbread cookies, Fancy gingerbread cookies, Use of cookie stamps, Preventing sticking, Use and cleaning of wooden molds.

I am proud to announce that I was a part of the inaugural Great Food Blogger Cookie Swap. One of 625 participants. Each of us made and sen...

Springerle cookies have been called "too pretty to eat". But don't let that stop you. Enjoy these springerle tips, history and recipe.

For a little tutorial on painting the cookies, visit my youtube channel here. Baking Springerle turned into an annual tradition for me. I love the slow pace, the patience involved. The dough takes …

You guys know what time it is, don’t you? Yep. We’re doing it A-GAIN. The annual 12 Days of Christmas series on Cooking is My Sport is officially back! I’ve been putting on this s…