Tuesday, December 6, 2016

12 Days of Christmas Rosemary Springerle Cookies

The only thing I love more than a cookie exchange is busting out the disco dust to decorate baked goods. Participating in this Food Blogger Love Cookies Exchange provided an opportunity to do both. A big thanks to Food Blogger Allison Boyer of The PinterTest Kitchen and her co-host Sarah Ellis of Fantastical Sharing of Recipes for creating this cookie initiative.

Everyone who signed up sent three set of cookies to three random participants chosen for them. In return, every participant also recieved three packages of cookies from different senders.

I had purchased this beautiful 12 Days of Christmas themed shortbread pan last year and decided to give it a test run for making springerle cookies. I switched up the flavor of the springerle from the traditional anise by adding fresh chopped rosemary from my garden.

Lemon extract and freshly grated lemon zest provided some brightness to the overall flavor of the cookie. I was very pleased with the result.

Springerle are traditional German christmas cookies made with special hand cut wooden molds and often exquisitely painted. I have no exquisite painting skills, so I razzle dazzle with disco dust. 

Once the cookies were formed, dried overnight and then baked, then came the fun part, to gild and disco dust the heck out of them. 

Here are the cookies I was lucky enough to recieve this year:

Allison Boyer's White Chocolate Butterscotch
Cake Mix cookies
By the Pounds' Chewy Chestnut Chocolate Chip Ginger cookies

Garlic & Zest's Chocolate Mint Cookies
It was crazy cookie time at my place with all these delicious packages arriving so close to one another. I loved experiencing the creativity from other bakers around the country.  The entire cookie roundup with links to the recipes can be found here

12 Days of Christmas 
Rosemary Springerle Cookies

Prep Time: 15 minutes
Rest Time: 24 hours
Cook Time: 15 minutes

  • 2 tablespoons finely cut fresh rosemary 
  • 5 large eggs 
  • 4 +1/4 cups powdered sugar
  • 4 +1/2 cups all-purpose flour
  • 1/2 teaspoon pure lemon extract 
  • 1 teaspoon freshly grated lemon zest
  • You will also need:
  • Wooden Springerle molds
  • Cookie cutters in the size and shape of the molds (Square, round, oval, etc.)
  • Small bowls
  • Food coloring
  • vodka or any clear drinking alcohol
  • paintbrushes with soft bristles
  • disco dust, edible gold and silver dust (optional)

  • In a stand mixer fitted with a paddle attachment or using a hand mixer, place the powdered sugar in the bowl. Add the eggs and beat on low until the sugar has been combined with the eggs. 
  • Turn the mixer up to medium-high speed and beat the eggs and sugar well until the mixture becomes creamy and light.About 5 minutes.
  • Add the lemon extract and fresh lemon zest
  • Turn the mixer speed down to low and gradually add the all purpose flour into the wet ingredients. Add in the chopped rosemary needles. Once everything has come together into a smooth dough, cover the bowl with a dishtowel and let the dough rest for 10 minutes.
  • Line 2 baking sheets with baking or parchment paper.
  • Dust the springerle molds with flour and turn the dough out onto a slightly floured work surface. Divide the dough in half and working with half of the dough at a time, roll each piece out to about 1/2 inch thick. Lightly dust the surface of the dough with flour.
  • Press the flour dusted mold evenly into the dough.To get the full impression, you will have to push harder than you think. I made one cookie at a time. If you want to make several at once, make sure to leave enough room in between the impressions to cut the cookie out with a cutter. Use a cookie cutter in the shape of the mold to cut out the molded cookie. Then, with a spatula, gently transfer the cookies to the parchment lined baking sheets.
  • Once all the cookies are cut, let them stand overnight - 24 hours.
  • Preheat the oven to 300 degrees F.
  • Place the baking sheets on the lowest cooking rack in the oven and bake for 15 minutes. Start checking them after 10 minutes. The Springerle should be cooked, but not browned.
  • Remove the cookies from oven and transfer them to a wire tack to cool completely.

To paint the Springerle:

Place a dab of food coloring into a small bowl. Add a few drops of vodka to dilute the color. Use a paintbrush to carefully paint the color onto the raised parts of the cookie.

To apply disco dust or gold and silver dust, dip a paint brush into the vodka, apply to the part of the cookie you want to glitter, then into the dust and spread on the alcohol painted cookie part. A little of both goes a long way, so start with just a tiny amount. You can add more in layers until you achieve the desired effect.

1 comment:

  1. These were equally delicious and tasty. I loved the fresh rosemary in them.


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