Cookie cutters have met their match!
Photography: Debra Campbell1 of 6
Once upon a time (well, in the 1400s), Swiss and German bakers began baking cookies inside intricately carved wooden molds (see left), and today, the tradition continues. While most bakers stop there, we took it one step further by dressing up wedding cakes and desserts with those freshly made Springerle cookies (you'll find our divine creations here).
With the help of Patrice Romzick, owner of Springerle Joy, we're bringing you more ways to upgrade your wedding—or engagement party, bridal shower, or rehearsal dinner—with Springerle embellishments. Not only is it an easy technique to master, it also paves the way for a new tradition. "It begins at the wedding when the couple purchases and first uses the molds, and then it continues once they start a family, and pull the molds out for holidays, then eventually, pass the molds down for future generations," says Romzick.
Photography: Debra Campbell2 of 6
After buying your molds, you need to make some batter. Begin with our basic Springerle cookie recipe, but substitute standard anise oil for one that fits the season, such as peppermint, pomegranate, cranberry, or gingerbread (shown) if you're throwing winter wedding.
Or, if you're planning ahead, consider one of Romzick's all-time favorite oils, such as key lime ("when paired with white chocolate, it's luscious and sublime,"), lemon for a "nice pick me up" (plus, the yellow shade doubles as dye), or almond. "Unlike cakes, which have active nut ingredients, almond oil is artificial, meaning it's safe for guests with nut allergies," she explains.
Try LorAnn Oils for sourcing high-concentration oils: "Most extracts are made with alcohol, which can make baked goods taste metallic, but these flavoring oils are super palatable."
Photography: Debra Campbell3 of 6
If you're more parts cheese wiz than chocoholic, give Romzick's lemon rosemary cheese cookie a try for a fresh take and shape on standard-issue cheese straws.
Pair the cheese-and-cracker combo with jam or a tapenade, or serve them on their own. You'll find her recipe here.
Photography: Debra Campbell4 of 6
Cheese, meet cracker. Romzick puts semi-soft fromage to work, like the fontina shown here, for her cracker-topped bites of joy. You'll want to look for a firm, thin cracker as the base and opt for molds with deep impressions, rather than shallow etchings, to make a dramatic imprint.
You'll find her step-by-step recipe here.
Photography: Debra Campbell5 of 6
Not-Your-Average Napkin Ring
Even if not served during your first course or last, Springerle cookies can double as décor. Take these metallic versions attached to simple wooden napkin rings. What's better? Guests can take the creations home as favors, or you can hold onto them for future dinner parties.
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Photography: Debra Campbell6 of 6
"You can use a Springerle mold anywhere that you might use a sticker," says Romzick.
Case in point: A small circular mold pressed out of paper clay could mark the top of a reception menu much like a monogram, logo, crest, or decorative medallion might. Another idea: A Springerle ornament could be gifted as a wedding favor, hung as décor off a mantle garland, tucked in a bouquet in place of a charm, used as a ceremony pew marker or on escort cards, table numbers, and seat assignments.