How To make Hartshorn German Christmas Cookies

German American Christmas Traditions | Deutschheim State Historic Site

Join Linda Walker Stevens at Deutschheim State Historic Site in Hermann, Missouri, as she shares early German American Christmas traditions.

This video is part of a series called #OldFashionedChristmas, where we showcase holiday traditions of people living during the time periods featured in some of our historic sites.

Christmas Cookies Springerle

Here’s a video I made with just a little bit of history about springerles and how they’re made... or at least how I make them LOL.

Recipe Springerle Cookies

Recipe - Springerle Cookies
INGREDIENTS:
-1/2 teaspoon baker's ammonia (Hartshorn) or 1/2 teaspoon baking powder
●2 tablespoons milk
●6 large eggs , room temperature
●6 cups powdered sugar (1 - 1 1/2 LB)
●1/2 cup unsalted butter , softened but not melted
●1/2 teaspoon salt
●1/2 teaspoon anise (if substituting fruit flavored oils, use 3 teaspoons)
●2 lbs sifted cake flour
●grated orange rind (enhances flavor of the traditional anise or the citrus flavors, optional, optional)or lemon rind (enhances flavor of the traditional anise or the citrus flavors)
●flour (more as needed)

Irish Soda Bread from 1836

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Bonus Video: Springerle Cookies

Our gift to you is this bonus video featuring springerle cookies. How did 15th century German cookies end up on Michigan tables in the mid-1800s? And why would you ever put a skull on a Christmas cookie?

Here's the recipe from Donna:
The recipe I use is the one used at Firestone Farm and dates to the 1870's. The Firestones were of German descent, and came to the Ohio region from Pennsylvania.

5 eggs - beaten to a stiff cream
fold in 2 cups pulverized (powdered) sugar
next mix in 3/4 to 1 tsp hartshorn (bakers ammonia / ammonia bicarbonate)
and the zest of one lemon
add 4 1/2 cups sifted flour

The dough should chill overnight (refrigerator is fine for this step)

After the cookies are pressed and cut, place them on a very lightly greased cookie sheet sprinkled with anise seed.
Set them in a cool dry place for 24 hours to dry out the tops - DO NOT use the refrigerator for this step, as the cookie tops will not dry out properly. I use an attic room with the heat vents turned off.
Bake at 250 degrees for about 40 minutes - use an unpressed piece of dough as a tester - when the center springs back, the cookies are done.
Do not over bake them - they should be a nice white color, with very little golden color on the bottoms only.
Once they are done and cool, place them in a glass or ceramic airtight container for 3 - 6 weeks to cure. You can decorate them during this time, just be careful to let the sugar paint dry and then return them to finish curing.

Grandma Teaches Springerles

Christmas 2011

Springerle
Emilie Peschka Komarek

4 large eggs
1 pound powdered sugar
4 drops anise oil
Baking ammonia on the tip of a knife
4 cups flour

Beat the eggs well until thick, about 10 minutes. Add powdered sugar gradually and continue to beat for several more minutes. Drop the 4 (or more) drops anise oil during this process. If the ammonia is not finely pulverized, grind it between two spoons and mix it in with the first flour added. Continue adding flour until the mixture is fairly stiff. Add and mix more flour until the dough is firm and well mixed. Shape in a ball, roll out about 1/4 thick. Smooth with back of hand. Cut into shapes with cutters.

Place on lightly floured surface to dry for about 8 hours. Cover lightly if desired.

Heat oven to 325. Place cookie sheets in oven until hot. Remove and grease with paraffin. Dust cookies and place on cooled sheets. Bake for 10-12 minutes until lightly brown on the bottom. The cookies will not spread but will double in height. Time will depend on thickness and size. Cool completely on wire rack. Store tightly covered. Flavor will develop after about 2 days. If not covered, the cookies will become very hard!

Notes from Grandma Bev: Baking ammonia was available in drug stores but is now available in specialty shops (like the Spice Merchant in Wichita). The tip of the knife is translated to a scant 1/4 teaspoon. 1 teaspoon baking powder may be substituted, but we purists think the ammonia is better. It is also called hartshorn. If a springerle rolling pin or press is used, the dough should be rolled thicker to accommodate. Grandma Komarek did not use a press, only cutters. These cookies were always baked for Christmas, and I am sure that Cecilia Komarek Goetzel Miller baked them as well although I never knew her.