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

Julia Dowling Rutland
Recipe by Coastal Living December 2013

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Credit: Iain Bagwell; Styling: Linda Hirst

Recipe Summary test

prep:
30 mins
stand:
1 day
bake:
12 mins
total:
1 day
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.)

  • 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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