Indiana: German Springerle cookies inspired by a rolling pin

If you are just joining this 2017 adventure, Jeremy and I have challenged ourselves to produce one terrific cookie recipe from each of the 50 states.  Each week, we draw a state name and go off in search of an interesting cookie recipe.  This week, I added Indiana to my group of states.  I have baked my way through New JerseyAlaska, Colorado, Wisconsin, Illinois, and Alabama.

My choice to bake Springerle cookies was a no-brainer.  Joanne, my co-worker and a German teacher, had surprised me with the gift of a wooden Springerle rolling pin just the week before. When I drew “Indiana,” my first internet search referenced two religious organizations that make traditional Springerle cookies:   I had never heard of the cookies; although, when I searched online, I recognized the unique designs.  Springerle cookies are white, rectangular cookies that have an embossed design–Springerle means ”little jumper” or “little knight,” because of the commonly represented design.

In Indiana, there are several bakeries, including one at the Sisters of St. Benedict of Ferdinand, Indiana, that make the cookies.  There is a bakery that specializes in all things German, including a huge collection of gnomes:  The Heidelberg Haus.  I may decide to order the cookies so I can see what they are supposed to take like.

I set out to make these traditional cookies.  I started by ordering “Bakers Ammonia,” a pre-baking soda era item because several recipes called for that.  I didn’t use it, though, because there were many recipes that didn’t require the traditional item.  Here’s the problem. There are two types of Springerle cookie recipes:  easy and difficult.  I chose easy.  Easy did not taste great.  I suspect that the cookies must be made with a lot more love than I devoted to them. Unfortuantely, mine were crunchy and nearly inedible.

Here’s Martha Stewart’s recipe.  I did not use this one, but if I were to try again, I would try this one.

Here are some recipes on All Recipes.  (The cookies were not light and delicate, but I suspect that is not the fault of the recipe–I need a tutorial.)