Springerle perfection!

I will have to ponder precisely what I did with this batch of springerle to make the dough behave perfectly. I think it may have been the extra few minutes I beat the eggs, the extra time I let the hartshorn dissolve in the milk, or perhaps the more careful measuring of the confectioner's sugar. Perhaps it is the new heavy-duty Wilton cookie sheets, or the new gingerbread cottage mold that doesn't leave a lot of design-free surface.

Whatever it was, they rose perfectly, evenly, with no wrinkles in the surface. And, I am even more delighted to report, the half teaspoon of lavender oil, the teaspoon of lemon oil, and the zest of one lemon created a balance of flavors that I found very pleasing. The lavender was pronounced but neither overwhelming nor oppressive.

The second sheet is baking now, and I hope that pride does not go before a fall. Also, I have managed to hold the line at eating one.

Springerle do not photograph well under the fluorescent lights. Photos will be posted tomorrow, when I have better light.