Springerle Cookies

Last year, I was visiting my father-in-law and his neighbor came over with cookies.  I didn’t catch the name at the time, but he did tell me about how they had a unique technique and used an ingredient I'd never heard of: baker’s ammonia.   The pressed design on the cookies was crisp and clear and I was immediately intrigued.

When I got home, I researched and found that they were called springerle cookies.  Not only that, but I also had a springerle mold that had never lived up to its full potential (because I was using the wrong dough the whole time!)

And so, my mold finally got its moment and realized its full beauty!

I followed this recipe to a T, so if you want to make springerle cookies, I highly recommend it!