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Directions for Imprinting Springerle Cookies

Size and liquidity of eggs, flour, and weather can affect your dough:
You may need to use less or more flour than the recipe states.
Do not make Springerle when there is humidity.

1. Dust springerle molds with powered sugar and repeat often.
2. Flour hands and divide dough into several portions and chill for one hour.
    Roll out one portion of chilled dough to a thickness of at least ¼ inch
    (deeper molds need thicker dough)  on a lightly floured pastry cloth or
    board.
3. Press down firmly to make a clear, deep impression of the design;
    carefully lift off mold.
    You can also roll dough on surface of mold and invert mold.
4. Repeat dusting molds as needed. Cut cookies apart with a pastry wheel
    or floured knife.
5. Lift each cookie carefully to a lightly floured cookie sheet. Cover sheet
    of cookies with a towel;
    let stand 8 hrs. or overnight to air dry to set the impression.
6. 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.
7. Ovens vary widly! Bake one test cookie. If your test cookie “overpuffs”
    or tilts, reduce heat. Bake in 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.

Kallas Family Gingerbread

I like it SPICY! You can change the spices if you want.

MIX TOGETHER

2 cups molasses – use either light or dark
1 cup vegetable oil

MIX TOGETHER

4 cups whole wheat flour
2 ½ cups white flour
4 teaspoons ground ginger
3 teaspoons ground cinnamon
1 ½ teaspoons ground cloves (if you like it spicy)
1 ½ teaspoons ground nutmeg
2 teaspoons ground white pepper
1 teaspoon dry mustard powder
1 teaspoon salt

Mix both groups together and knead well. Don’t refrigerate.
Follow general instructions for molding. Bake at 350 ° for 10-12 minutes. Store in tightly fitted tin canisters. If needed, soften cookies with slices of apple on firm break for a day or two. Keeps well.