These cookies take a little time to make but are soooooo worth the effort. If you ever had a springerle cookie before you know just how delicious they are. All those spices and nice crunch they are the perfect companion for a cup of hot tea or fresh brewed coffee. These are made with pumpkin, I know I know the pumpkin season is over for most of you but I think it’s a great addition any time of the year. And think of it this way a cookie with something healthy add no one will suspect a think. They also make great Christmas treats for giving you won’t be sorry you tried them.
- 1 cup (16 tablespoons) unsalted butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon molasses
- 1/2 teaspoon salt
- 3 tablespoons pumpkin pie spices
- 1 large egg
- 1/4 cup pumpkin purée
- 1/4 teaspoon Maple extract (optional)
- 1 teaspoon vanilla extract
- 3 1/2 cups unbleached all purpose flour
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 1/4 cup cocoa powder, Dutch-process preferred
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons milk
- Beat together the butter, sugars, molasses, salt, and pumpkin pie spice until light and creamy.
- Beat in the egg, pumpkin purée, maple flavor, and vanilla.
- Stir in the flour in three additions, mixing until the dough comes together.
- Divide the dough in half, shape both halves into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 300°F. Grease two baking sheets, or line them with slilpat or parchment.
- Working with one piece at a time, flour your work surface and roll the dough 1/4″ thick.
- To shape cookies using a springerle mold: Brush a very light coating of flour onto the dough and your springerle mold. Press the mold firmly into the dough, then remove and cut around the design with a knife or a fluted pastry wheel.
- To shape cookies using a springerle pin: Use a regular rolling pin to roll each disk of dough into a 1/4″-thick rectangle, roughly the same width as your springerle pin. Use a pastry brush to brush a very light coating of flour onto the dough. Flour your springerle pin, then give it a couple of sharp raps to knock off any excess. Slowly roll the springerle pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines, using a pastry wheel or knife.
- Transfer the cookies to the prepared baking sheets.
- Freeze the cookies for at least 30 minutes; this helps them retain their shape during baking.
- Bake the cookies for 30 minutes, until they’re firm and dry looking; rotate the baking sheets halfway through. Remove the springerle from the oven, and cool completely right on the pan.
- To make the glaze: Combine all the ingredients, stirring until smooth. Add enough milk to make a thin, pourable glaze.
- Dip the unstamped side of each cookie into the glaze; set the springerle on a rack, and let the glaze set until firm.
- Yield: 20 to 30 cookies, depending on size.
You don’t have to use a cookie stamp you can cut the dough out and bake it plain.
These are great they keep for several weeks in an air tight container refrigerated.