Springerle Cookies

• Vegetarian

• Produce

  • 1 tbsp Orange, zest

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1/2 tsp Baking powder
  • 8 cups Cake flour
  • 3/4 tsp Cardamom
  • 1 1/2 lbs Powdered sugar
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 tbsp Milk

Found on artandthekitchen.com

Description

Ingredients

• ½ tsp. baking powder
• 2 tbsp. milk
• 6 eggs, room temperature
• 1½ lbs powdered sugar (6 cups)
• ½ cup unsalted butter, softened
• ½ tsp. salt
• ¾ tsp. cardamom
• 1 tbsp. grated orange zest
• 8 cups sifted cake flour

Directions

• Dissolve baking powder in milk and set aside.
• With whisk attachment beat eggs until thick and are a lemon colour (about 15 minutes)
• Slowly beat in powdered sugar, mix well.
• Next beat in softened butter, combine well.
• Add baking powder and milk, salt, cardamom and orange zest.
• Change to paddle attachment, and gradually beat in flour (as much as you can with mixer)
• On floured surface knead in remaining flour to make a stiff dough that is not sticky.
• Divide into 4 pieces and wrap in plastic wrap.
• On well floured surface, roll out 1 disk of dough to ¼ - ⅜ inch thickness.
• With pastry brush dust flour into cookie mould as well as top of dough.
• Press mold firmly into dough, then gently remove cookie mold.
• Using a roller cutter or knife cut out shape.
• Place cookies on baking sheet lined with parchment paper.
• Leave stand uncovered for 20-24 hours to dry before baking.
• Bake at 300 degrees for 15 minutes or just until bottom starts to brown.
• Makes 4- 6 dozen depending on cookie mold size.