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springerle

Lemon-Honey Springerle Cookies

A tasty embossed shortbread-style cookie for spring, adapted from a Martha Stewart recipe.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Resting time 12 hours
Total Time 13 hours 10 minutes
Servings 5 dozen
Author Jeanne Fratello

Ingredients

  • 1/4 tsp baking powder
  • 1 tbsp milk
  • 3 large eggs, at room temperature
  • 3 cups powdered sugar, sifted
  • 1/4 cup butter, at room temperature
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 tsp grated lemon zest
  • 3 cups sifted cake flour

Glaze

  • 2 tbsp honey
  • 1/4 tsp. water
  • 2 drops lemon extract

Instructions

  1. Dissolve the baking powder in the milk in a small bowl and set aside. In a large mixing bowl, whisk the eggs until they are pale and very thick, about 10 minutes (yes, 10 minutes). Keeping the mixer running, slowly add the sugar, about a cup at a time, and then the butter, one tablespoon at a time, while keeping the mixture well-blended. Beat in the milk mixture, salt, and grated lemon zest until just combined.

  2. Turning the speed of the mixer down to slow, add two cups of the flour; then turn off the mixer and add the remaining cup of flour and stir by hand. The dough will be stiff. Transfer the dough to a board coated with a dusting of flour and knead until the dough is no longer sticky, adding more flour if necessary. Divide the dough in half and wrap one half in plastic wrap (to prevent it from drying out) while you begin work on the other half.

  3. Dust your work surface and your springerle mold with powdered sugar. Roll the dough out to 1/4 or 3/8 inch thick. Press the mold firmly into the dough, and then cut your desired shape around the mold. Place the cookie on a baking sheet that is covered with parchment paper. Repeat until the first dough ball is finished; then continue with the second batch of dough. Let the cookies stand uncovered for at least 12 hours (yes, 12 hours).

  4. Bake the cookies, one sheet at a time, at 220 degrees for 30 minutes. Do not let them get brown - if they start browning, turn the oven down to 200 degrees. Note: The baking process works best if the cookies are not on the bottom shelf of the oven. Let the cookies cool on wire racks.

  5. Make the glaze: Whisk together the honey, water, and lemon extract until you have a very light syrup consistency. Using a fine paintbrush, glaze the cookies with the honey-lemon glaze. Serve immediately, or store in an airtight container for up to two weeks.