Who can say no to chocolates? Dive in to Chocolate Springerle Cookies made with PastryMade Rolling Pins
Springerle is a type of German biscuit with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. They are white, anise-flavored cookies, made from a simple egg-flour-sugar dough.
3 cups all purpose flour
½ cup cocoa
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
1 ½ cup sugar
2 large eggs
1 teaspoon vanilla extract
- Line a cookie sheet with parchment paper.
- Mix together flour, cocoa, baking powder and salt.
- In a separate bowl, cream together butter and sugar. Beat in eggs and vanilla.
- Mix in flour mixture one fourth at a time.
- Wrap dough in plastic wrap and refrigerate 1-2 hours.
- Using PastryMade pins, roll out dough with plain rolling pin to about ¼ inch thick. Make sure the top is floured and use engraved rolling pin to imprint the design on the dough. The final thickness should be about 1/8 inch thick. Use cookie cutters or pastry cutter to cut out cookies.
- Bake at 375°F for 10-15 minutes. Cool on wire racks.
- Makes about 8 dozen 2½ inch diameter cookies.
- It's best to work with dough that is still cold and a bit firm. If your dough is room temperature and it will stick to the rolling pin
- Freezing the cookies before baking helps hold the embossed pattern (For 10-15 mins)