Ingredients:
- 1 cup butter
- 1/2 cup light brown sugar
- 2 tsp granulated sugar
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla
- 3 cups all-purpose flour
Directions:
Beat together butter, sugar and salt until creamy, add egg, and vanilla, add (fold in) flour
Divide dough into 2 balls, wrap in plastic or parchment, refrigerate for about 1 hour
Work on 1 ball at a time, flour work surface, and roll dough 1/4 inch thick. (You can roll between 2 sheets of parchment paper.
Generously flour your engraved pin, and use moderate pressure to roll dough until the images appear.
Cut shapes with a glass or other cookie cutter.
Bake at 375 for 10-12
Tips from our Bakers (King Arthurs)
- For more traditionally flavored springerle, add 1/8 to 1/4 teaspoon anise oil, to taste.
- To make a gingerbread-spiced version of this springerle:
- substitute 1 tablespoon of molasses for the 2 teaspoons of granulated sugar
- add 2 tablespoons gingerbread spice
- or 2 1/2 teaspoons ginger,
- 2 teaspoons cinnamon,
- 1/2 teaspoon nutmeg,
- 1/2 teaspoon cloves,
- 1/2 teaspoon allspice)
Add to the flour before folding it into the dough.
These are so pretty - gotta put the pictures!
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