Comments on: Springerle – A Traditional German Christmas Cookie

By: got3semiangels

got3semiangels — Fri, 18 Dec 2009 20:59:10 +0000

These are beautiful. I must apologize…I was in awe at such beautiful cookies and wondering how I could make them with three little ones hanging on my pant leg, that I accidently gave this recipe 4 mitts. Haven’t even tried it. Wasn’t fair. My finger just pushed the mouse button by accident. Thought I needed to explain…I will try these some day. I will…I must.

By: thehungerstruck

thehungerstruck — Fri, 18 Dec 2009 00:09:11 +0000

Yeah it’s a bit tricky for sure! The bakers Ammonia helps to achieve a better result. Also, these cookies get softer with age and would atill look pretty without the moulds!

By: swellgirlsw

swellgirlsw — Thu, 17 Dec 2009 23:55:10 +0000

Wow, this is quite an undertaking. My mom always tried to make these when I was a kid and they came out like bricks; inedible. I love seeing a recipe that may actually work. I don’t own any molds, but I have seen them at a few different shops in the past. Best of luck to those who attempt this.

By: tulipan

tulipan — Thu, 17 Dec 2009 23:53:40 +0000

I am SO glad to find out what bakers ammonia is! We visit husband’s fam in Hungary every year, and this is very common in the grocery stores there. Baking powder, not so much! Yea, I can bake again when we’re there!

By: thehungerstruck

thehungerstruck — Thu, 17 Dec 2009 19:48:32 +0000

Bakers Ammonia basically does the same job as baking powder but a bit bit better. You can substitue but the end result won’t be as airy and light. Asian grocery stores usually carry it (though your everyday store probably wont) under the name ammonium carbonate but I found it in a specialty baking store here in Vancouver.

By: Anne McCoy

Anne McCoy — Thu, 17 Dec 2009 18:40:24 +0000

This looks beautiful but I have no idea what Baker’s Ammonia is or where to get it. Usual grocery store?