Photo: Iain Bagwell; Styling: Linda Hirst 
Prep Time
30 Mins
Stand Time
24 Hours
Bake Time
12 Mins
Yield
Makes 2 dozen

Springerle cookies are traditional Christmas treats. We take the theme a bit further with our recipe for Eggnog-Scented Springerle Cookies.

How to Make It

Step 1

Beat butter and sugar at medium speed with an electric mixer until well blended. Add eggs; beat until fluffy. Beat in vanilla.

Step 2

Combine flour and next 3 ingredients in a large bowl. Beat into butter mixture gradually until combined.

Step 3

Roll half of dough to 1/4- to 3/8-inch thickness on a heavily floured surface. Brush flour on surface of cookie mold with a pastry brush. Press mold firmly onto flat surface of dough, and then lift straight up. (Re-flour mold for each pressing.) Repeat with remaining dough.

Step 4

Trim dough around cookies, and place 1 inch apart on parchment paper-lined baking sheets. Let dry at room temperature 24 hours. (If baked immediately, designs will fade as cookie rises.)

Step 5

Preheat oven to 300°. Bake 12 minutes or until set but not browned. Let cool completely; store in an airtight container.

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