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Name: Springerle Shortbread (Easy Recipe)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: German
Ingredients: 1 cup Butter 16 tablespoons or 8oz; 1/2 cup Light Brown Sugar; 2 teaspoons Granulated Sugar; 1/2 teaspoon Salt; 1 each Egg; 1 teaspoon Vanilla Extract; 3 cups All Purpose Flour

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INGREDIENTS

1 cup Butter ; 16 tablespoons or 8oz
1/2 cup Light Brown Sugar
2 teaspoons Granulated Sugar
1/2 teaspoon Salt
1 each Egg
1 teaspoon Vanilla Extract
3 cups All Purpose Flour

Servings

INSTRUCTIONS

Beat together the butter, sugar and salt, until light and creamy.

Beat in the egg and vanilla and fold in the flour.

Divide the dough in half, shape both halves into disks, wrap in plastic and refrigerate for at least 1 hour.

Preheat oven to 400F.

Grease or line with parchment paper, 2 baking sheets.

Working with 1 disk at a time; flour work surface and roll the dough to 1/4" thick.

Using a Springerle Rolling Pin:

Brush a very light coating of flour onto the dough and your Springerle pin, slowly roll the Springerle pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines.

Using a Springerle Mold:

Brush a very light coating of flour on your dough and the Springerle mold. Press the mold firmly into the dough, then remove and cut around the design with a knife or a fluted pastry wheel.

Transfer cut cookies to the prepared baking sheets. Bake for 10 - 12 minutes, until lightly golden around the edges. Remove from oven and cool on the baking sheet.

NOTES

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Springerle Shortbread (Easy Recipe)

1 cup Butter 16 tablespoons or 8oz
1/2 cup Light Brown Sugar
2 teaspoons Granulated Sugar
1/2 teaspoon Salt
1 each Egg
1 teaspoon Vanilla Extract
3 cups All Purpose Flour

Beat together the butter, sugar and salt, until light and creamy.

Beat in the egg and vanilla and fold in the flour.

Divide the dough in half, shape both halves into disks, wrap in plastic and refrigerate for at least 1 hour.

Preheat oven to 400F.

Grease or line with parchment paper, 2 baking sheets.

Working with 1 disk at a time; flour work surface and roll the dough to 1/4" thick.

Using a Springerle Rolling Pin:
Brush a very light coating of flour onto the dough and your Springerle pin, slowly roll the Springerle pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines.

Using a Springerle Mold:
Brush a very light coating of flour on your dough and the Springerle mold. Press the mold firmly into the dough, then remove and cut around the design with a knife or a fluted pastry wheel.

Transfer cut cookies to the prepared baking sheets. Bake for 10 - 12 minutes, until lightly golden around the edges. Remove from oven and cool on the baking sheet.

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Nutrition

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Serving Size: 1 Serving (936g)
Recipe Makes: 1 Servings

Calories: 4923
Calories from Fat: 3384 (69%)

Amt Per Serving		% DV

	Total Fat 376g	501 %
	Saturated Fat 235.2g	1176 %
	Monounsaturated Fat 97.3g
	Polyunsanturated Fat 15.9g
Cholesterol 1137.7mg		350 %
Sodium 3856.5mg		133 %
Potassium 638.6mg		17 %
Total Carbohydrate 347.9g		102 %
	Dietary Fiber 10.1g	40 %
	Sugars, other 337.8g
Protein 47.2g		67 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4923

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