I wanted to make cookies with a different shape, something that would be more Christmas-like. I had these wooden molds that I used to make the German springerle cookies with. I used the angel one. I ordered them from www.houseonthehill.net
- 3/4 cup softened butter, preferably unsalted
- 2 cups sugar
- 1 egg
- 1 cup ground almonds
- a pinch of salt
- a pinch of cardamom
- grated rind of one lemon
- 3 cups flour
- 4-6 tablespoons milk
- Cream butter and sugar together; add egg, almonds, then salt and flavor ingredients, and finally work in flour. Add 4-6 tablespoons milk to make a stiff dough.
- Refrigerate 30-60 minutes. Roll, print and cut out Flour molds (for every use), knocking out excess. Press dough into mold, then cut excess dough off flush with back of mold with a wire or knife. Unmold carefully onto greased or parchment-lined baking sheet .
- Brush with milk.
- Bake at 350 degress for 10-12 minutes. Yield 30 cookies.
If the cookies inflate during baking and lose the imprint, remove the cookie sheet briefly from the oven and press the mold lightly onto the dough, halfway through baking.
To decorate with gold powder: Place 1/4 teaspoon gold powder on a small dish, mix with a teaspoon of lemon extract or clear liqueur and apply with a Q-tip onto the dry cookie (or use a clean paint brush).
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