Ingredients: |
Ingredients: ˝ tsp. hartshorn (baker’s ammonia)
2 Tbsp. milk
6 large eggs, room temperature
6 c. sifted powdered sugar (1 ˝#)
˝ c. unsalted butter, softened
˝ tsp. salt
˝ tsp. oil of anise
2# box of sifted cake flour, plus up to 2 ˝ c more for kneading
Grated rind of orange or lemon, optional
|
Directions: |
Directions:Dissolve hartshorn in milk for 1 hour.
Beat eggs till thick and lemon colored, about 10 minutes with heavy duty mixer and longer with hand mixer.
Slowly beat in powdered sugar, then the softened butter, beating till creamy. Beat in the hartshorn and milk, salt, flavoring oil, and grated citrus rind if desired.
Gradually beat in as much of the flour as you can with the mixer, then stir in the remainder of the flour to make a stiff dough. Turn dough onto floured surface and knead in more flour till stiff enough to make a good print. Humidity and egg size will affect the amount of flour needed.
On a surface well dusted with flour, roll out dough to about 1/inches thick. With a clean dry pastry brush, brush a mold with cake flour and press into the dough. Cut out the cookies with a knife, pizza cutter, pastry wheel or cutter. Place cookies on a kitchen towel, uncovered, to dry for 2 to 24 hours. Overnight is best.
Baked on greased or baker’s parchment lined cookie sheets at 225 to 325 degrees till barely golden on the bottom, 10-25 minutes, depending on the size of the cookies.
Cool completely on racks and store in tins. They will keep for months, and improve with age. They can be baked in October or November for Christmas.
HINTS:
• Drying preserves the picture during baking.
• Occasionally big cookies with large flat areas will develop bubbles in the flat areas. Check your cookies after baking a few minutes and manually press down the air bubbles.
• Try using baker’s parchment on your cookie sheets for drying and baking.
• Test one cookie first.
• If cookies over-puff, put an empty cookie sheet on bottom shelf to break heat.
• Prop the oven door slightly ajar with the handle of wooden spoon.
• Bake at 240 for 25-35 minutes.
• Bake really tiny cookies at a bit over 200 as they reach heat quickly.
This recipe is from www.houseonthehill.net |
This recipe for Springerle Cookies is from