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3.06.2009

Spring is Here...Lemon Springerle



In Germany this past Christmas, I irritated the hell out of Certain Someone looking for Springerle molds. Surely the Christmas market in Cologne would have some. His mother and other woman I asked laughed and said no one makes Springerle anymore. It was outdated. If anything they used them as wall decorations. I though how sad it was the art was fading. Staring at my edition of Martha Stewart Living didn't help. She had a section devoted to cookies and crafts made with Springerle molds from a company called House On The Hill. Come to find out House on the Hill is a local one for me, and Springerle isn't just for Christmas. I received the catalogue and there are so many mold in so many sizes for all occasions. They can be very pricey too for just replicas. A lot of intricate detail goes into these molds which manage to convey a story for every occasion.I settled on a minimum investment of a Easter egg at around $21. The irony is I had to come back home to find these!
One could use it for marzipan or cookies. I am really eyeing those cake toppers. Springerle requires Anise oil , lemon, or orange oils and Bakers Ammonia. You could use a sturdy sugar cookie recipe, but I decided to keep it authentic. A little recipe book came with my order of the Springerle stater kit. What I though would be easy is a little more complex. I began to see why the art is dying off. But if your are patient, beautiful cookies can be had. The key is to letting your dough , after molding dry for about 24 hours.
Even after following that, some of my impressions faded( cookie was to thick in width perhaps) and some of the dough seeped out of the dried crust and ruined the shape. The recipe yields a lot and could easily be cut in half. Although these cookies keep for months in airtight containers. I even saved the duds in freezer to use for a cheese cake crust. House on the Hill had recipes for chocolate cookies as well. Maybe one day I can take a class up there. The Springerle molds can be used for paper crafts as well. So the investment pays off. Here is the link to recipe. Be sure to put aside a day before you bake these.

I wanted to create Faberge style Springerle.
My ambition was greater than my technique. I mixed my colors with vodka and brushed them on the finished Springerle. I also used metallic luster's. There was to much imperfections with the finished product to make it as perfect as I wanted. Cracks and such. But I'm always learning and they did not go to waste. I'm also seeing details vary by molds as well. Not one to give up I will be revisiting this with marzipan's and cake decorating.

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27 comments:

Anne said...

They're beautiful! I'm so glad you took the time to do this and maybe others will catch on and keep this art from dying.

Nina Timm said...

All new to me, but I admire you for always finding these intricate recipes and then actually attempt them. Well done, my friend Courtney!!

Sara said...

These are beautiful, I'm sure they taste great too.

Sue G. said...
This comment has been removed by the author.
Sue G. said...

Beautiful! Makes me want to try to make some, also. I love the look of them painted, and I love them plain, with just the impressions only.

Amanda at Little Foodies said...

They're very beautiful! I think the world is changing with so many more people crafting and hankering after the old ways.

underOvr (aka The U) said...

I must say they look delicious. I don't have the gift but I have an appreciation for those who create that which seduces the senses. Something like this is born from a passionate love.

It is too bad that many things now are passing away. Talents and skills having no one to continue the fine traditions.

I hope you know you have my mouth watering as if I've taken part in a Pavlovian experiment.

Wishing you a great weekend.

underOvr

Beth said...

So pretty, and perfect for Easter!

Maggie said...

I love a good Martha-inspired kitchen adventure. What do the cookies taste like?

Paz said...

What a wonderful job you did! They look beautiful. Glad you found the mold.

Paz

Half Baked said...

So pretty! I think it's great your bringing back an old tradition! They look beautiful and perfect for spring!

Kathy - Panini Happy said...

How pretty are these! Good for you for hunting down the molds - they're just lovely.

Rosa's Yummy Yums said...

So pretty! I love your cute mold!

Cheers and have a great Sunday,

Rosa

Ivy said...

They look beautiful and I bet they tasted great.

jesse said...

Oh I love these!! They are so pretty, they look like Christmas ornaments! Perfect!

TeachGirl said...

These are super cute! Little jewels. Well done!

The Caked Crusader said...

such a shame when traditions die out - well done you for reviving it with your beautiful biscuits

Rosa's Yummy Yums said...

You have been tagged! Please check the following post for more detailos:
http://rosas-yummy-yums.blogspot.com/2009/03/tagged-again-nouveau-taguee.html

Cheers,

Rosa

Peter M said...

Good for you...your perserverance paid off. I learned of a new treat and you have revived something thought to be passe.

♥Rosie♥ said...

Oh Coco just beautiful!! WOW you have Springerle molds too now this is impressive!

Rosie x

5 Star Foodie said...

These are gorgeous and I bet they are just so delicious!

The Duo Dishes said...

This is totally new to us. What great looking cookies! And you really fancied them up with the hand painting.

Anonymous said...

Dear Coco,

Tip: Next time you are in Germany, try the local flea markets for the forms.

:- )
Shy

nyc/caribbean ragazza said...

So pretty and spring like!

Deborah said...

These are beautiful!

Susan said...

As pretty as little jewel boxes.

I never had springerle made from these molds. My grandmother used the special rolling pin (you can still find these relatively cheap). The cookies were *very* hard, flat and white, and always anise flavored.

Mary said...

Thank you for the link! I love springerles, but I think I have a bad recipe becuase mine turn out brick hard. I broke a tooth on one once! Yours are beautiful!