1 - Dust springerle boards with powdered sugar.
2 - The dough has been divided into several portions. Roll out one portion of CHILLED DOUGH to a thickness of at least 1/4 inch on a lightly floured pastry cloth or board.
3- Press down firmly enough to make clear, deep impressions of the springerle designs; carefully lift off mold. (Alternative: roll dough on surface of mold and invert mold).
4 - For the first several moldings, repeat dusting molds each time cookies are molded.
5 - Cut cookies apart with a floured knife or pastry wheel.
6 - Lift each cookie carefully to a lightly floured cookie sheets. Cover sheet of cookies with a towel; let stand 8 hrs. or overnight to air dry.
7 - Brush excess flour from cookies. Rub bottom of each cookie with a finger dipped in water. Transfer cookies to large cookie sheets greased or sprayed (and sprinkled with anise seed - if desired). Place cookies about 1 inch apart.
8 - Bake in a slow oven (300 degrees) for 15-20 minutes, or until set but not browned. Cool on wire racks. Store in tightly covered containers for at least a week to mellow. You may wish to store them for a longer time in the freezer.
1 - Dust the mold heavily with powdered sugar before the first use; dust lightly before each additional molding.
2 - Lightly dust surface of dough before impressing it with the mold. A "duster" (a spoon full of powdered sugar tied in a piece of cheesecloth) is handy!!
3 - Flour hands and subdivide entire recipe of dough into kneaded balls of the approximate size, which you will need to roll or press into the mold cavity. Coat each ball with a dusting of flour. Return most of the dough to the refrigerator to keep it chilled.
4 - Keep dough cold, work close to the refrigerator.
5 - If dough has stuck in a mold, remove it with a toothpick and/or moistened brush. Never use a knife.
6 - Place the mold in the freezer prior to use.
7- Margarine generally works better than butter.
8 - Avoid shaping dough when humidity is high.
9 - You may need to use more or less flour in the recipe
www.cookiemold.com is your source of functional molds carved by Gene Wilson
Also: ALL cookie stamps work well with springerle-type dough if you are careful
to maintain uniform thickness of stamped (imprinted) dough.
