Ingredients
3 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
3/4 tsp. ground cardamom
1/4 tsp. ground mace
1/4 tsp. freshly ground white pepper
1 pinch ground cloves
6 oz. unsalted butter
1 c. packed light-brown sugar
c. water
confectioners’ sugar
Preparation
Step 1Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.Step 2Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.Step 3Dust surface and springerle mold lightly with confectioners’ sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.Step 4Preheat oven to 325 degrees F. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250 degrees F. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
