Our booth at the Belleville Woodcarvers Show, First Full Weekend in Novermber
 7 x 3.5" Springerle Cookie
by Bill's Bakery, Galion, OH
This page was last updated: September 24, 2016
HOBI Cookie Molds
Hand Carved Cookie Molds
Recipes & Instructions for Use with Wooden Molds
 Preserve or Establish the family
TRADITION of Edible-Art 
We've helped many families 
do just that! 
TIP #3: Fill a square of cheesecloth with powdered sugar, secure with a rubber band.  Use this as a "duster" of  molds prior to use with chilled dough.  Tap out any excess sugar and the mold's carved recesses remain sharp and clean for repeated use (unlike flour which often builds up and obscures the carved details of the wooden mold.
TIP #2: The gift of a mold AND the cookies shaped with that mold is one to be remembered by a special friend for a lifetime!
Cookie Molds
by Anne L. Watson 

In this groundbreaking book, 
Anne restores cookie molds 
to an honored place in the 
cookie baker's kitchen by 
revealing long-lost secrets 
to their use. 

With Anne's techniques and recipes,tasty cookies with lovely, detailed designs will literally fall from 
the mold into your hand.

With nearly two dozen recipes and 
over six dozen photos, BAKING 
WITH COOKIE MOLDS will quickly 
have you shaping cookies that both amaze and delight your senses!

212 Pages, 2010 First Edition
Order as Item #1020

                 Springerle Cookies...           ahhhhhhhhhhhhh
an intoxicating whiff of anise, a soft and chewy bite, followed by a sweet melting on the tongue!

HARTSHORN is said to be the secret ingredient for keeping the springerles soft and chewy.  Many pharmacies carry hartshorn and anise oil.
​Solving Common Baking Problems:
"Dough soft and sticky"=Too warm or not enough flour!
"Dough crumbly" = Too much flour, not enough liquid or fat      due to small eggs, or (rarely) too cold.
"Cookies bake unevenly" = Hot spots in oven, not shaped uniformly, adjust oven temp 25 degrees, shift cookie sheets.
"Cookies lose detail when baked" = Too much leavening or cookies not molded firmly enough to pick up all the detail.
"Cookies spread during baking" = Dough placed on hot or over greased baking sheet, unbaked cookies too warm when placed on baking sheet, too much leavening or when there is too much fat and/or liquid and not enough flour in the dough.
"Cookies break apart when moved to cookie rack" = Let the cookies cool on the cookie sheets for a couple minutes before attempting to move them to a cooling rack.
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Manufacturers are re-formulating margarine in response to new regulations regarding trans-fats. They are substituting palm oil for other oils, etc.

Anne L. Watson writes: "I've found the effect of this change in margarine on  the MOLDED COOKIES is not good. The dough is sticky and adding more  flour makes the cookies brittle.Therefore, we're taking margarine out of 
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