{"id":20600,"date":"2021-12-07T05:00:38","date_gmt":"2021-12-07T10:00:38","guid":{"rendered":"https:\/\/sincerelymariedesigns.com\/?p=20600"},"modified":"2021-12-07T13:35:00","modified_gmt":"2021-12-07T18:35:00","slug":"european-christmas-cookies-speculaas-springerles-short-bread-springerles","status":"publish","type":"post","link":"https:\/\/sincerelymariedesigns.com\/european-christmas-cookies-speculaas-springerles-short-bread-springerles\/","title":{"rendered":"European Christmas Cookies – Speculaas, Springerle, & Shortbread Springerle"},"content":{"rendered":"

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I can’t think of more beautiful cookies than these speculaas and springerle cookies for the Christmas season. These European cookies, made with wooden molds have been made since the 15th century and something truly special. Here’s a step by step how-to for each! <\/em><\/h3>\r\n

Over the last couple of weeks, I’ve been baking up a storm! For many years I’ve wanted to try my hand at making speculaas and springerle cookies. These old European cookies require wooden molds that are not usually found in your basic stores. They are very detailed and the process can be long, so I’ve always been a bit intimidated to make them. When my sweet friend, Samantha from Tuckamore Homestead<\/em><\/a> asked if I’d like her to send me a mold from her beautiful shop<\/a>, I couldn’t resist! I knew this was the year to give them a try and I’m so glad I did. I don’t know what I was so afraid of! <\/p>\r\n

After having great success with them, I thought they would be perfect to share in today’s Christmas cookie exchange. If you’re visiting from Pasha Is Home<\/em><\/a>, welcome! Doesn’t her gingersnap recipe look delish?  You’ll find so many yummy cookies recipes for the holidays in this cookie exchange! I for one can’t wait to give them all a try. <\/p>\r\n

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Let me preface this by saying, I love to bake. It’s something that I really enjoy doing, right along with decorating. I have a natural passion for both, so there wasn’t any pressure to make these cookies. This time of year can be so busy and stressful. If baking isn’t something that you just love doing, you might want to skip these cookies. They are quite time consuming, not something I would recommend if you need them in a pinch. With that said, if you love the whole process of baking, these are for you. Let’s dive in friends! <\/p>\r\n

Wooden Cookie Molds<\/h4>\r\n

To make traditional speculaas and springerle cookies, you’ll want special wooden molds with a pretty image. House On The Hill is one of the biggest manufactures of these molds in the U.S.. Tuckamore Homestead<\/em><\/a> carries a number of their pretty molds, including this large acorn & Christmas tree mold<\/a> <\/em>that I used. The detailing on these molds are stunning! I also love the 12 Days of Christmas molds that she sells. <\/p>\r\n

Using different sizes and shapes of molds make for a great cookie arrangement, especially if you’re making them as a gift for teachers, family and friends. <\/p>\r\n

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Dutch Speculaas<\/h4>\r\n

Speculaas are a staple during the Christmas season in the Netherlands, Belgium and parts of Germany. They’re a crispy spiced cookie that is made with the wooden molds and then cut out with a cookie cutter or sharp knife. They’re similar to gingerbread. I love that they’re not overly sweet like some holiday cookies. These make for great coffee dunking cookies!<\/p>\r\n

My dear friend Pam (who I claim as my adopted grandmother) taught me a little trick that I found helpful when rolling out this cookie dough. Use two wooden dowels the same thickness that your dough needs to be and lay them on each side of your dough. The rolling pin will roll right over them and it will result in the perfect dough thickness every time! <\/p>\r\n

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This speculaas recipe is a Martha Stewart recipe<\/em><\/a>. It is a fairly dry and stiff dough, but I’m not sure why some people in comment section had trouble with it. It worked very well for me, both times that I made it. It’s a dryer dough, but from what I’ve read, that seems to be the nature of these cookies. The key to this dough holding its image while baking, is keeping the dough cold right up until they go in the oven. I did make a couple changes to Martha’s recipe. I used dark brown sugar instead of light brown for a deeper flavor and I refrigerated my dough over-night. <\/p>\r\n

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I found that it’s easiest to work with small amounts of dough at one time. I used a round cookie\/biscuit cutter to cut my cookies from the rest of the dough, once pressed. A scalloped cookie cutter would be beautiful to use if you have one. <\/p>\r\n

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