This is not your typical overly sweet American cookie. It is light and less sweet than a shortbread. Their origin is from a province in Germany and was traditionally made with ground anise. I have slightly adapted the recipe over time to fit my favorite flavors. They are perfect for the holidays with their ornate shapes. Molds can be sourced online at King Arthur Flour, Etsy or Springerle Joy. It is best paired with a hot cup of coffee or tea and will keep for about 2-3 weeks in an airtight container.
- 1/2 teaspoon baking powder
- 2 tablespoons whole milk
- 6 large eggs, room temperature
- 6 cups sifted confectioners’ sugar
- 4 ounces (1 stick) butter
- 1/2 teaspoon salt
- 1 1/2 teaspoon vanilla bean paste
- 1 1/2 teaspoon cardamom
- 1 tsp. nutmeg
- 9 cups sifted cake flour, plus more for dusting and surface
- Cream butter and powdered sugar until light and fluffy.
- Add in the baking powder, vanilla bean paste, cardamom, salt and baking powder. Scrape down the bowl.
- Slowly add the eggs, one at a time, mixing until fully incorporated. Alternate the flour and milk.
- Mix until you have a smooth dough.
- Dust your work bench with flour and roll out dough to desired thickness.
- Press molds in dough and cut around the mold to remove the excess.
- Place onto parchment lined sheet pan and allow to dry for 12-24 hours.
- Bake at 350 degrees for 8-12min until barely browned.
Cookies can be left plain or you can dip the backs in chocolate.
For more information on Copain including the full holiday menu of pies and tarts, cookies and cakes, breakfast pastries and breads, visit http://copaingatherings.com and follow along on Instagram at @copaingatherings.