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Hmmm . . . I can't connect to their site either. How long have you been trying, Aniko? Maybe their server is just down, or the site is down for maintenance.

 

They are my FAVE supplier of Springerle and other cookie molds/pins, so I hope they are still doing business.

 

If I have time later this week and the site isn't back up soon, I may give them a call and find out.

Dear Julia,
I don't now since when. I shared their catalog on my page in march. Their products are look like so professional. I want to try some.
I tell you a secret. I going to manufacture cookie molds in the immediate fruture. I love their molds, these are prepared with meticulous care

In Hungary traditionally these made from wood. It's very hard work, and time-consurming. I think the ceramic is more practical.
 
The world wild web is amazing. In last years I learnt a lot from another creators, designers about cookies, cakes, piping, mostly the gigerbread. (In Hungary our cookie baked from gigngerbread.
I read your some books too. I shared some your marvellous cookies on my page too in the past. And now we connected. It' GREAT!
You are my ideal in my ambicion. 
Now I work for purchase order, and I teach the gingerbread bake and piping in own workshop. I promotion my services, and my individual gifts on my sites. I've got conceptions for the fruture.

This Cookie Connection page is prime. You are generous, furthersome,  inspirational and you have got dasy, original, beautyful ideas in cookie decorating, and you are ace in institution.

Thank you for the experience, that I can be here !
 
I wish you good work and famous ideas in continuance.

(Sorry but my english is not perfect!)

Aniko, Your English is pretty near perfect - your words touched me deeply, to the point that I am getting teary-eyed here. Thank you so much! 

 

I can't wait to see the molds you create. If they're as beautiful as your cookies, we're all in for a treat!

Hi!!

I LOVE House on The Hill- I have quite a few of their molds, and still adding! Another fabulous site I love to buy from is Ken Hamilton (The Springerle Baker). He is so helpful, and has quite a collection (a lot of beautiful family heirloom molds) . You can also buy his own Springerle Biscuits from him! Any questions you might have, he answers them so personally.

Helen

Oh dear...I feel the urge to jump in with both feet...fighting it, fighting it!  By the way, when I saw this post, I remembered a "thing" I was given in the early 90s as a gift from my boss.  She bought it on vacation in the Northeast U.S. I didn't know what to do with it (I remember trying to use some store bought sugar dough in it and it was a disaster LOL!)...so it hung on my kitchen wall until we moved to a small condo and it was then buried in a drawer in the kitchen.  I took it out and cleaned it last night.  It is an unglazed pottery mold of some sort.  Could it work for springerle? It is 5" across. Marked "Shaker Tree" on the back with Picture here - any comments on what it is supposed to be used for?  I haven't researched it yet because it was late when I got online.  I'll search after I get back from Zumba, but hoped someone had some info or thoughts on this.

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  • Cookie Mold of some sort?: What is this used for?  It seems to be a cookie mold!

I don't see why it wouldn't work for Springerle. I've used wood, resin and ceramic molds before and all work fine. Your mold is pretty big though, which might just make it a bit trickier to get an even imprint to start.

I finally found the maker from the markings on the back - it IS a cookie mold.  Apparently you have to oil and then flour these... and the recommended dough is very similar to my rolled sugar cookie recipe.  It is really big though!  When I finish with everything else I have on my "to do" list, maybe I'll give it a try!

Originally Posted by Nancy@SeasonsOfJoy:

How is springerle different from cookies? I have neither had any to eat, nor even seen it, but have heard of it. Thank you!  Nancy

Nancy, they're an embossed (pressed with molds or textured rolling pins) anise-flavored cookie. Typically, once embossed, the dough is left to air-dry for a while before baking so that the pattern stays nice and sharp even as the cookies rise - good ones will poof a fair bit in the oven. I have a recipe for them in my book Cookie Swap.

Julia,  Thank you! I must need to spend more time perusing your books, as I now own both! Have you heard of biscochitos? They are popular in New Mexico, (the state cookie) where I grew up, and are anise flavored cookies, rolled in cinnamon sugar. So good with coffee! I make them now with ground anise from Penzey's Spices. I'm off to look up the springerle!

Nancy

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