Springerle -- the pink experiment (part 1)

I've mixed the dough and made impressions for a little over a dozen cookies. First thoughts:

• twelve hours or so into the process, the cookies look more peach than pink, but they've lost that nasty flesh-colored-crayon color.
  
  
• And there are no white 10x sugar shadows on any of the impressions.
  
  
• The dough rolls and molds better when it has warmed up from being in the fridge. Judging from last time, there's no significant difference in texture. I expect even less difference now that I'm using 10x sugar instead of flour to roll the dough.
  
  
• I don't have enough time to bake a series of test cookies before heading off to a meeting, but I plan to do so this evening. I can hardly wait to see if the sugar makes a slightly shiny glazed top. (Oooh, that would be nice!)
  
  
• The wee springerle bible says that flavor oils are preferable to flavor extracts, giving stronger deeper flavor. I will have to make another pilgrimage to Fantes to try that out. For now, it's raspberry extract. I wonder if they have peach oil -- that would go well with my peach colored cookies.
  
  
• I'd like to try a deeper but still detailed mold. Unfortunately I don't have such a critter. My deeper mold is less detailed. Shopping may be called for.
  
  
• My son has offered to eat all the springerle experiments I'm willing to mail him. My waistline thanks him.
  

Photos will be posted later. I have a couple shots of the molded cookies and will post those, plus shots of finished cookies, in Part II.

And now, off to my day job.