Recipe by Theresa M. Burke, DVM, Upper Arlington, Ohio
First place, Cookies & Pastries (Pressed Cookie), 2017
Baking temperature: 400 degrees
Baking time: 7-10 minutes
Yield: 20 cookies
Ingredients
- 1 c butter
- ½ c dark brown sugar
- 1 T molasses (mild)
- ½ t salt
- 1 T cinnamon
- ½ t ground mace
- 1 t ground ginger
- 1 t ground cloves
- ½ t ground nutmeg
- 1 egg
- 1 t vanilla extract
- 3 c King Arthur All-Purpose flour
Instructions
- Preheat oven to 400 degrees. Line 2-3 cookie sheets with parchment paper and set aside
- In a large mixing bowl, using a hand-mixer, cream together the butter, sugar, molasses, salt and spices until well combined
- Add in the egg and vanilla, continue to beat to combine
- Mix in the flour to wet ingredients using the hand mixer until a soft dough begins to form
- Divide the dough into half and shape each half into a round, flat disc
- Wrap each down half in plastic and refrigerate until firm
- Lightly four a flat, smooth work surface and using one dough disc at a time, roll the dough ¼” thick
- Using a small pastry brush lightly dust the Springerle molds with flour, tap mold on counter to knock off excess flour
- Press prepared molds into the dough firmly and lift off
- Carefully cut around the designs and transfer cookie to cookie sheet. Repeat for remaining dough
- Bake for 7-10 minutes depending on the mold size (the larger the mold, the longer the time), until lightly golden around the edges
- Remove from cookie sheet to wire rack to cool