INSTRUCTIONS
1. Beat the eggs well until the mixture turns into an airy creme. (About 6 minutes using a KitchenAid 5qt. stand mixer with the wire whisk attachment.) With mixer on low, add the powdered sugar by ½ cups until all sugar is incorporated and mixture is fluffy. Add the flavoring oil while mixer is on low speed.
2. Switch to the flat paddle attachment. Gradually beat in ¾ of the flour on low speed. Knead in the last quarter of the flour by hand or use the bread hook attachment. Do not over mix. Let the dough rest for 30 minutes to two hours covered on the dough surface with plastic wrap.
3. Note: In low humidity conditions, do not knead in all the flour. Reserve about a cup. Let the dough rest 30 minutes to two hours. During that time, the flour in the dough will continue to absorb the liquid. You may find that you don't need to add the cup you reserved.
4. Divide the Springerle dough, which still will be sticky, into four parts. Cover the bowl with a damp towel to keep the dough parts moist. Take out one piece and knead in just enough flour so that it is slightly sticky. Roll out on a well floured surface so that it is 8 mm thick using dough guides or about 3/8". Lightly dust the rolled dough with flour so that the dough feels like silk. Dust your Springerle mold with flour using a pastry brush. Now press the very finely dusted mold evenly into the dough until the mold cavity is filled, and remove. Cut out the molded dough with a suitable pastry cutter or a knife and place on a baking sheet that has been lined with parchment paper.
