Ingredients Jump to Instructions ↓

  1. 4 large eggs, at room temperature

  2. 1 (1-lb) box confectioners' sugar

  3. 1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces, softened

  4. 1 Tbsp grated orange zest

  5. 1 Tbsp orange extract

  6. 1/4 tsp salt

  7. 4 cups cake flour (not self-rising)

Instructions Jump to Ingredients ↑

  1. In large bowl, beat eggs at high speed until thick and pale yellow, about 8 minutes. With mixer on low, add sugar. Increase speed to high and beat 2 minutes. Add butter, 1 piece at a time, until incorporated. Beat in zest, extract and salt; beat on medium-high 10 minutes.

  2. Reduce mixer speed to low; gradually add flour just until incorporated. Transfer dough to a floured surface; knead about 10 times until smooth and satiny. Divide dough in half, then wrap each half in plastic wrap and refrigerate 1 hour.

  3. Line 2 baking sheets with parchment paper, nonstick foil or reusable nonstick liners. Roll dough with a regular rolling pin to about 3/8 inch thick.

  4. If using a springerle rolling pin, dust pin with flour. Slowly roll the springerle rolling pin once, firmly and evenly, over surface of dough to create clear impressions. With a pizza cutter or sharp knife, cut along lines in dough to make individual cookies. Transfer the cookies to prepared baking sheet(s), 1 in. apart. Let stand, uncovered, at room temperature overnight to dry.

  5. If using round ceramic or wooden stamps, lightly brush the impressions in the stamps with vegetable oil. For each cookie, roll 1 scant Tbsp dough into a ball; flatten into a 1 1/2-in. circle. Firmly press stamp into circle until dough is 1/4 in. thick. Remove stamp; with spatula, transfer cookies to prepared baking sheet(s), 1 in. apart. Let stand, uncovered, at room temperature overnight to dry.

  6. Reroll, imprint and trim dough scraps and remaining dough. Let cookies dry, uncovered, at room temperature, overnight.

  7. Heat oven to 250°F. Bake cookies one sheet at a time, 20 to 24 minutes, until the tops are dry and ivory-colored, and bottoms are lightly golden. Immediately transfer cookies to a wire rack to cool completely. Let cookies ripen in an airtight container with an apple slice for 2 days before eating. Storage Tip: Store airtight at cool room temperature with wax paper between layers up to 2 weeks or freeze up to 2 months.


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