Ingredients with Measurements:
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and scraped
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- Powdered sugar for dusting
Special equipment needed:
- Springerle rolling pin or mold
- Parchment paper
- Baking sheets
Step-by-step instructions:
1. In a large mixing bowl, beat the eggs until light and frothy.
2. Gradually add the sugar, vanilla extract, and vanilla bean seeds, and continue to beat until the mixture is thick and creamy.
3. In a separate bowl, whisk together the flour and baking powder.
4. Gradually add the flour mixture to the egg mixture, stirring until a stiff dough forms.
5. Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth.
6. Roll out the dough to a thickness of about 1/4 inch.
7. Using a Springerle rolling pin or mold, press the design into the dough.
8. Cut the dough into individual cookies using a sharp knife or cookie cutter.
9. Place the cookies on a parchment-lined baking sheet and let them dry at room temperature for at least 12 hours, or until the surface is dry to the touch.
10. Preheat the oven to 300°F.
11. Bake the cookies for 12-15 minutes, or until they are just beginning to turn golden around the edges.
12. Remove the cookies from the oven and let them cool completely on the baking sheet.
13. Dust the cookies with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Drying time: 12 hours
Cooking time: 12-15 minutes
Temperature:
Preheat the oven to 300°F.
Serving size:
Makes about 24 cookies.
Nutritional information:
Calories per serving: 120
Total fat: 1g
Saturated fat: 0g
Cholesterol: 30mg
Sodium: 10mg
Total carbohydrates: 26g
Dietary fiber: 0g
Sugars: 14g
Protein: 2g
Substitutions for ingredients:
- You can use a different type of extract, such as almond or lemon, instead of vanilla extract.
- If you don't have a vanilla bean, you can use an additional teaspoon of vanilla extract.
Variations:
- Add a pinch of cinnamon or nutmeg to the dough for a spiced flavor.
- Use different designs on the Springerle rolling pin or mold for a variety of shapes.
Tips and tricks:
- Be sure to let the cookies dry at room temperature for at least 12 hours before baking to ensure that the design stays intact.
- If the dough is too sticky, dust it with a little flour before rolling it out.
- Don't overbake the cookies, or they will become too dry and hard.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
If the cookies become too dry, you can revive them by placing them in a sealed container with a slice of bread for a few hours.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar. You can also serve them with a cup of tea or coffee.
Garnishes:
You can garnish the cookies with a sprinkle of cinnamon or a drizzle of melted chocolate.
Pairings:
Serve the cookies with a cup of tea or coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a little bit of milk or water to moisten it.
- If the cookies stick to the rolling pin or mold, dust it with a little flour before pressing the design into the dough.
Food safety advice:
Be sure to wash your hands and all equipment thoroughly before handling the dough.
Food history:
Springerle cookies originated in Germany in the 14th century and were traditionally made for special occasions such as weddings and Christmas.
Flavor profiles:
These cookies have a delicate vanilla flavor and a slightly crunchy texture.
Serving suggestions:
Serve these cookies as a sweet treat with tea or coffee.
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Region: German
Taste: Sweet, Buttery, Vanilla, Aromatic, Vanilla-Flavored