Eat, decorate, give, or display these classic German Christmas cookies. By Sharon Hudgins
This is the time of year when cooks like me start getting out their cookie cutters, cookie molds, specialty cake pans, and grocery shopping lists, in preparation for the annual Christmas baking binge. So I decided to share with you five Springerle recipes for cookies (classic, modern, and gluten-free), marzipan confections, and salt-dough decorations, all of them made with those pretty little German Springerle molds that have been patiently waiting in the back of your cabinets, or in a box in your closet, for you to release them from confinement and set them to work making the holidays festive again.
Before you begin, be sure to read “Carved into History” (p. 10) to gain a good background in Springerle history, techniques, types of molds, sources, uses, and more. Then head to the kitchen with these recipes in hand, to start making these embossed cookies, confections, and decorations that will raise the spirits and warm the hearts of everyone who sees and eats them.