Springerle
springerle german ˈʃpʁɪŋɐlə type south german biscuit cookie embossed design made pressing mold onto rolled dough allowing impression dry baking preserve detail surface pattern historical mold show springerle baked religious holiday secular occasion throughout year commonly associated christmas season called anisbrödle swabian dialect anisbrötli anise bun switzerland name springerle used southern germany translates literally little jumper little knight exact origin unknown may refer popular motif jumping horse mold rising springing dough bakes origin cookie traced back least th century southwestern germany surrounding area mostly swabia one oldest surviving mold held swiss national museum zürich date th century major ingredient springerle egg white wheat flour fine powdered sugar biscuit traditionally aniseflavored although anise usually mixed dough instead dusted onto baking sheet biscuit sits top crushed anise seed traditional springerle recipe use hartshorn salt ammonium carbonate baker ammonia leavening agent since hartshorn salt difficult find many modern recipe use baking powder leavening agent springerle made hartshorn salt lighter softer made baking powder hartshorn salt also imparts crisper design longer shelflife springerle leavening cause biscuit least double height baking make springerle cold stiff dough rolled thin pressed mold impressed specialized carved rolling pin dough unmolded left dry hour baked low temperature greased anisedusted baking sheet drying period allows time pattern top cookie set cookie popup effect leavening producing characteristic foot along edge molded surface baked biscuit hard packed away ripen two four week time become tender another method making springerle chill dough commonly mixing ingredient together one would cover surface flour use regular rolling pin also covered flour roll dough halfaninch thickness flour would spread top surface rolledout dough also specialized springerle rolling pin one would whack springerle rolling pin one hand time dislodge flour caked design proceed carefully firmly roll mold one us knife cut small rectangular cooky often x inch place wooden board dry overnight least twelve hour process repeated dough get brittle due added flour doesnt hold mold well therefore important roll dough small batch instead keep moisture cooky hold together anise seed sprinkled baking sheet putting oven ten minute usually sufficient cooking time also depends thickness teaspoon anise extract also added dough increase taste rather like licorice amount cooky varies thickness usual recipe egg cup flour yield anywhere cooky depending thickness experience maker mold traditionally carved wood although plastic pottery mold also available pear wood prized density durability older handmade mold folk art typically unsigned undated many historic mold held museum collection evidence local culture include religious secular symbol well revealing aesthetic valued time carving stamping technique may derived mold used christian tradition mark sacramental bread earliest mold featured religious motif including scene bible story christian symbol later th th century heraldic theme knight fashionably dressed lady became popular theme happiness love wedding fertility remained popular th century list german dessert speculaas