Phillip, a 7-year old friend of mine celebrated his First Communion in May. I made springerle cookies for the reception as my gift to him. In addition to the religious-themed cookies, Phillip liked:
- Small animals
- Vanilla flavor, and
- White and milk chocolate on the backs of the cookies.
His mom wanted about 50 cookies. I made a half-batch of the Classic Springerle recipe and the yield was over 70. Bonus!
It was fun to go “shopping” in Springerle Joy’s cookie mold room. If you ever take a class in Pittsburgh, you can have a browse, too.
For starters, I knew he loved dogs, went to the beach ever summer, and had a kite in his room. Then I filled in with other small animal molds. All told, I selected 15 small cookie molds:
- Jesus with the Children #1153 or #8802, and cut out with custom oval cutter 17286
- Round Cross #8912
- Pascal Lamb circa 1700, #1135, cut out with zig-zag cutter 10003
- Cherub’s Head #1245
- Guardian Angel with Leaf Border #1251
- Archangel Michael #1249
- Jesus and Peter #1141
- Boy Flying a Kite #7708
- Small Rabbit #3409, cut out with custom cutter 17226
- Leaping Dog #3360
- Dog in Front of House #3531
- Lady Bug #3013
- Frog #3015
- Squirrel #3436
- Dolphin #3014
I made the springerle dough using LorAnn vanilla flavoring oil (2 tsp for a half a batch because the vanilla is weak compared to the fruit flavors). I rolled the dough to 8 mm using our Dough Guides. I dusted the springerle dough and cookie molds with flour and pressed the molds into the dough just enough to fill the springerle mold cavities. Then I used the appropriate cutter to cut out each cookie and removed the cookies to parchment-lined cookie trays.
After air-drying the top sides of the springerle cookies about 8 hours, I flipped the cookies over, dusted them liberally with all-purpose flour, and flipped them back with the molded images facing up. This dusting right before baking prevents the cookies from sticking to the parchment.
I baked the springerle cookies in a 315°F gas oven on the middle rack, one tray at a time. When the bottoms just started to turn a little golden, I removed them from the oven.
The next day, I dusted the excess flour off the springerle cookies and spread melted chocolate on the bottom “feet” which were inset a little from the edges of the cookies. This way, the milk chocolate wouldn’t distract from enjoying the molded designs of the springerle cookies.
The whole process took about 2 ½ hours including clean-up. I highly recommend playing music in the background to enhance the relaxation!
The cookies were a hit not only with Phillip but also with his mom, grandmother and aunt.
Next project—10 dozen heart cookies for a wedding in June. Stay tuned!