These are more like crackers and this was the first time I used any of my cookie molds. The recipe is from Springerle Joy and it was good but I really wanted to make springerle cookies so I wasn’t disappointed in the recipe but it didn’t satisfy my craving.
Rolling Dough
Using the little thickness strips from Springerle Joy made it really easy to get the dough rolled out evenly but I need a little practice with getting the design on the cookie. Even with flour on the counter, if I mashed hard enough to get a good design, the dough stuck to the counter.
Cookies
The designs transferred to the dough but the designs got lost in the baking process.
Cookies
Not exactly pretty but pretty tasty.
Getting the molds clean wasn’t easy. I need to get a stiff brush but for now, I used my WaterPik and it cleaned it right up.
Mold
As soon as Vince goes back to work next week, I’m going to make a small batch of springerle cookies because I want to perfect them before Christmas.
Paula Philpot says
Try cleaning them with a toothbrush. Paula in KY
Bon says
Would they stick to parchment paper? This comes from one who hardly ever cooks or bakes. LOL
Deb S says
Judy – is it the type of cookie you could roll directly on parchment paper? Then you could jyst transfer the sheet – not each cookie ?
Dot says
I love the WaterPik idea! I hope I can remember that!
Dar in MO says
They look pretty to me and best they taste good . I’d try the parchment idea too. Sounds like it would work.
I laughed about your phone call from the young man. I bet he was embarrassed, but he got a good laugh too.
Rebecca in SoCal says
What clever thinking! (The water pik).
Are these cookies a softer dough than springerle? That might make them less able to hold an impression.
Tina in NJ says
The Helpful Hints I got with my Rycraft Cookie Stamps suggest using bread flour or extra gluten to give the design more structure. They also say to avoid baking powder, baking soda, and eggs (leavening agents). I haven’t experimented with it, thought I’d pass it on.
Marilyn Smith says
Roll out on one of those sheets for pie crusts or a Silpat?