Raspberry Chocolate ‘Springerle’

Grand Prize Winner

Valentine Chocolate Festival

Hermann, Mo. 2004

What you’ll need:

½ tsp. baker’s ammonia or baking powder

1 Tbsp. milk

6 large eggs, room temperature

6 cups confectioner’s sugar (1-1/2#)

½ cup unsalted butter, softened

½ tsp. salt

2 tsp. LorAnn Royal Clear Raspberry oil

2 lb. box sifted cake flour (Swans Down or Softasilk)

More flour as needed

Springerle Recipe Directions

Dissolve baker’s ammonia in glass cup with milk and set aside. Baker’s ammonia is used to create light, raised cookies.

Beat eggs until thick and lemon-colored (10-20 minutes). Slowly beat in the confectioner’s sugar, then the softened

butter. Add the baker’s ammonia and milk, salt, and raspberry oil. Gradually beat in as much flour as you can with the

mixer, then stir in the remainder of the flour, a cup at a time. (You may use MORE or LESS flour to make a stiff dough,

depending on humidity.) Turn onto floured surface and knead in enough flour to make a good print without sticking. If the dough sticks to your hands- you need more flour. This makes a fairly dry dough. Think Playdough consistency.

Printing Cookies:

Roll the dough approximately 3/8” thick. Lightly brush mold with flour, then imprint with your mold, cut out shape, move cookie to

parchment lined cookie sheet. Dry cookies 12-24 hours depending on your schedule and weather humidity.

Baking:

Test bake one cookie first! It saves grief! Bake on parchment-lined cookie sheets at 250 - 300° F until barely golden on the bottom, 12-18 minutes or more, depending on size of cookie. Bake and let cookies cool.

For chocolate backing: Melt 12 oz pkg. of semi-sweet chocolate chips in top of double boiler . Add 1 tsp. LorAnn Raspberry Oil,

stir well. Spread on cookie backs. May dip in sugar if desired. Let cookies rest chocolate side up, until chocolate is firm.

Bubbles:

Flat areas of larger cookies are vulnerable to “bubbles” while baking. Simply press them down manually and finish baking. Or press down

bubbles when you remove cookies from the oven at the end of baking time. Store cookies in plastic bags, in airtight containers.

Yield: 3 to 6 dozen, depending on size.