1/2 tsp. baker’s ammonia (hartshorn) OR ½ tsp. baking powder
1 tbsp. milk
6 large eggs, at room temperature
6 cups (1 1/2 pounds) powdered sugar
1/2 cup unsalted butter, softened but not melted
1/2 tsp. salt
2 tsp. oil of orange (NOT extract)
2 lb. box of cake flour (Swans Down or Softasilk)
Choose a low humidity day to make springerles!
MAKING & SHAPING DOUGH
Dissolve hartshorn in milk and set aside for 30-60 minutes. (Do NOT dissolve the baking powder if using that instead.)
Sift powdered sugar. In a separate bowl, sift cake flour. If using baking powder, sift it with the cake flour.
Beat eggs in a large bowl with an electric mixer on high speed for 17 minutes, until they are very pale and thick.
Slowly beat in the powdered sugar, 1/3 cup at a time. At low speed, add butter, hartshorn, milk, salt and flavored oils.
Add flour into egg mixture, 1/3 cup at a time. Beat in as much as you can with the mixer, then stir in the remainder of the
flour using a wooden spoon.
Dough should be stiff and slightly tacky. Add more flour or powdered sugar if dough is too sticky.
Divide dough into 4 parts. Wrap 3 of them separately in plastic wrap so dough doesn’t dry out. Refrigerate if not using
within an hour or so.
On a floured board, roll out dough with a standard rolling pin, 3/8 inch thick.
Dust top of dough lightly with dusting bag.*
Press your mold or springerle board firmly down into the dough. If using a springerle rolling pin, roll it only once, firmly,
across the sheet of dough.
Work on a surface that is lower than a kitchen counter top, as too high a surface causes you to push the dough away
from you, causing distortion.
Cut cookies apart using a fluted pastry cutter, pizza cutter, sharp knife, or cookie cutter. Use a toothbrush to clean
flour/sugar buildup out of molds.
Place clean cotton or linen dish towels (not terry cloth) on clean cookie sheets. Move cookies from board to towels with a
(Note: If cookies were placed on greased cookie sheets at this time, they might pick up grease and not dry as well.)
Roll, stamp and cut the remaining dough.
Let unbaked cookies sit uncovered in the open air for at least 12 hours to dry thoroughly. Cookies dry best in low humidity.
12-24 HOURS LATER:
Before baking, brush off excess powdered sugar. A clean make-up brush works well. Place unbaked cookies 1/2" apart
on well-greased or parchment-lined cookie sheets. Do NOT use the air insulated type.
Pre-heat oven to 275 degrees*. Bake cookies on middle rack of oven, one sheet at a time, for 18-20 minutes. Watch
carefully; don’t let them over-bake. They should be white on the top and a pale golden on the bottom. Transfer cookies
to wire racks to cool before storing.
*An even slower oven of 225 degrees will give great detail but require a longer baking time.
Store in an air-tight container. Storing for a few weeks will allow their flavor to ripen. Cookies will keep at room temperature
for 2 months or so. No need to refrigerate. Can be frozen. Yield about 100 round 2" diameter cookies.
VARIATIONS OF RECIPE ABOVE::
Anise: Flavor with 1½ tsp. anise oil. 1/2 tsp. oil of lemon is a nice addition.
Orange-chocolate: Substitute 1 cup unsweetened cocoa powder for 1 cup of cake flour.
*DUSTING BAG: Place 1/3 cup powdered sugar in center of 3 layers of 9" x 9" cheesecloth. Bring up corners and fasten
with rubber band.