Chai Sugar Springerle Cookies

I have a new found love of Springerle Cookie Molds.  They are so intricately done and romantic.  I love the way they look and have been acquiring them little by little.  They are a little pricey, so this is a slow growing love.  I've purchased the ones pictured here from Springerle Joy.  They have a huge selection to choose from along with other tools of the trade and recipes to try them out on. Their website is also a great place to become familiar with Springerle, and where you can also purchase a book on the history of Springerle.

For those of you that may be new to Springerle, it is a German cookie with a stamped impression that is typically on the harder side and flavored with either anise or lemon.  However, any good sugar or butter cookie recipe can be adapted for Springerle. The designs are achieved by by either a rolling pin with designs on it, or individual cookie stamps. I've not had too much success with the rolling pin as the dough tends to stick in places if you don't get the flour distributed evenly.

For this recipe I chose to adapt a simple buttery Chai Sugar Cookie recipe.  If you can find Chai spice you're ahead of the game, otherwise you will need to make a batch and it takes 1 week to marry and become wonderful!  I have included the recipe to make your own below.

Ingredients for the Springerle:

1 1/2 c unsalted butter, softened
1 c confectioners' sugar, sifted
1 tsp vanilla bean paste or vanilla extract
3 c all-purpose flour
1 tsp cinnamon
1/2 tsp salt
Chai Sugar (recipe below)

1. In a large bowl beat butter, confectioners' sugar, and vanilla paste with an electric mixer until creamy.
2. In a medium bowl sift together flour, cinnamon and salt. Slowly add flour mfixture to better mixture, beating until combined. Divide dough in half.
3. Between 2 sheets of parchment paper, roll out each dough half to 1/4" thickness. Place between parchment on 2 baking sheets and refrigerate for about an hour.
4. Preheat oven to 350*F.  Line baking sheets with parchment.
5. Remove dough from refrigerator, removing top sheet of parchment paper. 
6. Important: Prepare you molds with a fine and even dust of flour. Reapply flour after every use (i.e., once for each cookie)
7. If your molds are round, use an appropriate size round cutter and cut the round and press into the mold, adding additional dough to any "low" areas created by a deep-cut design, if necessary.  Trim excess dough and repeat.  If your molds are square, press into the dough hard enough to make a clear impression, again filling any low areas with dough scraps, if necessary.  Trim edges with a sharp knife.
8. Place cookies 2" apart on cookie sheet.  Sprinkle with Chair Sugar.Bake until edges of cookies are lightly browned, 10-12 minutes.  
9. Let cool on pans for 5 minutes. Remove from pans and let cool completely on wire rack. Store in an airtight container.

CHAI SUGAR

1 c sugar
1 tsp ground cardamon
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground black pepper
1/4 vanilla bean, split lengthwise and seeds scraped and reserved

1. In a medium bowl, combine sugar, cardamon, cinnamon, ginger, cloves, pepper and vanilla bean and seeds. Cover and let stand in a cool, dry place for at least 1 week or up to 6 months.
2. Discard vanilla bean. Transfer to an airtight contain.

Recipe adapted from Taste of the South Magazine 2013 Fall Baking Special Issue

Chai for now!