Orange-Flavored Springerle Cookies
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Combine hartshorn and milk in a small bowl; set aside to dissolve at least 30 minutes and up to 1 hour
2
Beat eggs in the bowl of a stand mixer fitted with the paddle attachment on high speed until very pale and thick, 5 to 7 minutes
3
With mixer running, add 6 cups confectioners' sugar, 2 tablespoons at a time
4
Beat on high speed after all sugar has been added, 2 to 3 minutes
5
Reduce speed to medium
6
Add hartshorn and milk mixture, butter, orange extract, and salt; mix well to combine
7
Beat flour into the mixer gradually, 1/2 cup at a time, until dough is too stiff for the mixer
8
Stir in remaining flour by hand
9
Turn dough out onto work surface
10
Divide into 4 pieces, shape into discs, and wrap with plastic wrap
11
Chill until firm, 3 hours or longer
12
Place springerle mold or rolling pin in the freezer
13
Line baking sheets with a cotton or linen cloth
14
Dust work surface with 2 teaspoons confectioners' sugar
15
Roll one piece of dough into a circle 1/4-inch thick
16
Press the dough firmly into the springerle mold or rolling pin
17
Use a pastry cutter to cut extra dough away from the design
18
Transfer cookies to the baking sheets
19
Repeat with remaining pieces of dough
20
Use a delicate brush to brush off excess confectioners' sugar
21
Leave cookies out to air dry, uncovered, 12 hours or longer
22
Preheat oven to 275 degrees F (135 degrees C)
23
Line baking sheets with parchment paper and spray lightly with cooking spray
24
Transfer cookies onto baking sheets, spacing them 1-inch apart
25
Bake cookies on the middle rack of the oven, one baking sheet at time, until slightly golden on the bottom but still pale on top, 18 to 20 minutes
26
Transfer to cooling racks to cool completely, about 30 minutes
27
Store cookies in an airtight container for a week before serving, allowing the flavors to age