lean dry pastry brush, brush springerle molds with cake flour and
ours or longer.
Place springerle mold or rolling pin in
/2\" thickness; lightly flour Springerle rolling pin & roll it firmly
ust springerle mold with flour and press into dough.
Cut cookies
nch thickness.
Lightly dust springerle board or sprinkle rolling pin
Roll slightly more than 1/4 inch thick.
Then use springerle roller to create design.
Cut out and place on well-greased cookie sheet.
Let stand overnight in cool room.
Bake 20 minutes at 300\u00b0.
Store 3 weeks in tightly covered jar.
coa powder. As with all cookies, it's the taste
-inch thickness.
Use springerle mold or your favorite cookie
o cut the molded cookies apart. Transfer cookies to prepared baking sheets
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
ver.
Trim and cut cookies apart and let dry overnight
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
00b0.
Yield 6 dozen cookies.
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
ith a layer of the cookies, breaking a few to fit
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
ound cookie cutter, cut out cookies.
Transfer to prepared sheets