Springerle Emporium Recipes and How To's

Perfection Springerle Cookies by House on the Hill 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 (1.5 lbs) 1/2 cup unsalted butter, softened but not melted 1/2 teaspoon salt 1/2 teaspoon of anise oil (if substituting fruit flavored oils, use 3-4 teaspoons) 2 lb. box sifted cake flour grated rind of...

Springerle are a traditional, anise-flavored cookie dating back at least 500 years. Originally given as special gifts during the holidays and other celebrations, they have a rich history. Delicately crispy-crunchy on the outside with a slightly chewy center, they’re made with simple ingredients.  Flavored with anise and embossed with a variety of designs, these edible works of art were historically made for religious holidays and other special occasions. They remain wildly popular at the Christkindlmarkts (outdoor Christmas Markets) in Europe. Springerle are a very low-moisture cookie made without any butter, lard, or shortening. When first baked, they are chewy like a sugar cookies. After...

Paper Casting with Springerle Molds The art of embossed paper using springerle molds dates back hundreds of years, with the oldest surviving example in a German museum from the year 1510! Paper casts can be used to decorate cards, gift tags, and wrapped presents; as ornaments; and as framed pieces of art.        You will need: Acid Free 100% Cotton Linter (available on our online store); springerle molds of your choice; clean sponge; blender; tea strainer, and depending on the types of molds you choose, cutting board oil and a brush. 1. Start with a piece of cotton linter the same...