Springerle are Christmas cookies popular in Switzerland Austria and Germany. They are known for their intricate relief patterns made using special molds or rolling pins.
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Springerle Painted Cookies German Anise Cookies for Coffee
A Springerle cookie is firm and slightly crispy on the outside with a cake-like consistency on the inside. Traditionally the cookies have an anise flavor similar to licorice. They can also be flavored with other extracts such as lemon.
A perfectly baked Springerle cookie separates into two layers during baking: a golden yellow base and a white crusty top. This is due to the drying process before baking. When left to rest for 24 hours the egg yolk sinks into the dough. While a dry crust forms on the imprint the back of the cookie remains moist. In the oven the dough rises from the bottom of the cookie under the image. The details imparted by the cookie cutter remain clear and undeformed while the bottom remains plain and undecorated. Germans call this the füßle (the little foot). This is different from sugar cookies or other types of gingerbread.
1/4 teaspoon ammonium carbonate (hirschhorn salt)
