There’s something so comforting and familiar about a nice platter of cookies. Maybe it’s the memories of going to Grandma’s house for an afternoon visit, or coming home from school to the cookies Mom had baked during the day… A plateful of cookies just brings on an instant smile and feelings of love. Our Chocolate Orange Quick Springerle Cookies recipe is quick and easy (and delicious). So, go on – make your own special platter of cookies and bring on the smiles!
For an added touch, after baking our cookies, we used equal parts Pumpkin Luster Dust and Gold Luster Dust mixed with Triple Sec to paint some of our springerle cookies. The details in our Two Acorns, Pine Cone in Round, Grapes Oval, Owl with Young, and Turkey springerle cookie molds are accented beautifully with this gorgeous fall color.
- 1 cup unsalted butter
- 1 large egg
- 1/2 cup (120 ml) honey + 1 Tablespoon milk
- 1/2 teaspoon vanilla extract + 1 teaspoon orange oil
- 1/2 cup (100 gm) sugar + 1/4 teaspoon salt + 1/4 cup cocoa powder
- Approx. 4 1/4 cup (630 gm) all-purpose flour
- Melt butter & set aside. Whisk egg in large bowl. Mix honey, milk, vanilla extract & orange oil. Add to egg & beat until well mixed. Mix sugar & salt. Add to egg mixture & beat until well mixed. Add melted butter slowly & beat until well mixed. Add cocoa powder. Add flour slowly until mixture is solid enough to knead. Transfer to work surface & knead in more flour if required to make a soft, slightly sticky dough.
- Press into a flat disk, place in zip bag. Refrigerate up to ½ hr. until firm but still flexible. Roll to approx. 3/8 inch (5 mm), thicker for a very deep mold. Press mold firmly into dough to fill cavity. Remove mold. Cut out cookie. Place on parchment lined baking sheet. Repeat. Refrigerate the molded cookies for 30 minutes while preheating oven to 350°. Bake for 10-15 min. or until the edges have slightly browned & tops have begun to firm up.
- Due to the high butter content, the molds typically do not need to be dusted with flour for a good release.