Maureen, I believe most Paper Clay is nontoxic. All you would need to do before using your mold for cookies is wash it well. As for where to purchase molds, I have been purchasing mine from International Trading Company in Canada. There is a link on my site for them. If you shop there, please tell Helmut and Elizabeth I sent you.
Ken

The best response I can offer is that the silicones and resins used to produce them are not inexpensive. I'm told the price of these materials will be rising because they contain a petroleum base.
Ken

Hello Christa!
First, the answer is Yes. Do you have an oven thermometer? Quite often our ovens aren't true. I use one or two  thermometers in my oven to be sure of the proper temperature. When baking, I move my Springerle every 5 to 6 minutes to a new position in the oven. Remember that the tops should remain almost colorless. That is unless you are making Chocolate Springerle. Convection ovens are also quite different from regular home ovens.
Secondly, again the answer is Yes. This is very common. This is what I do: After the first 6 minutes in the oven, I remove the Springerle and gently push down with a clean cloth the bubble (or the area that is rising too much). Also, gently letting the cookie sheet hit the counter top will deflate the areas as well.
As to the ammonia, you are correct with your senses. I do not always smell the ammonia when I bake Springerle.
If you are able to, I would like to see pictures of your Springerle. Please let me know if I can be of any further assistance.
Best regards, Ken.

Hello Susan!
I don't believe that there is a "best" recipe. Only one that a person prefers. Having said that, I found that the addition of the butter (fat) gives the Springerle more of a soft and chewy inside. Without the butter or fat, the Springerle should last longer on the shelf. But how long are they really going to be on the shelf. I have tried the recipe that did not use butter or milk. Perhaps I will revisit it again.
My first attempt at baking Springerle was far from even "fair". After baking my first batch for way to long I had my neighbor (Ms. Blanch) try one. The best she could muster was a slight nibble. Her comment - "I don't think old people with bought teeth should eat these."
I'll admit it, I had made bricks. She has since that day come to enjoy them. I have learned much more about their baking and I believe the butter addition helped. I had no one to turn to for any sort of advice about how or why or when. I've gotten better. I would certainly appreciate your opinion of the two recipes. If you can, please keep me informed on your progress.
Happy Holidays, Ken.

Hello Cindy!
Yes, and I'm pleased to do so. They are as follows:
Gene Wilson - www.cookiemold.com. A very nice person to work with.
Joseph Schibig - http://www.sculptor.ch/index-Dateien/Kuchenmodelmoulds.html. English text is available on his site.
There are a couple others but at present, their information escapes me. As I find more I will list them on the site. Please be sure to visit them.
Sorry to get back to you so late. Its my prime season and I'm away from my email - a lot.
If I can be of any more help, please let me know.
Best regards, Ken.

Yes. I conduct classes at the bakery where I am based in. Classes will also be held at Emerald Farm in Greenwood South Carolina during the fall season. For more information, please contact me. Classes generally run about an hour and 1/2 to a bit more. Use the installed link for more information!

Hello Tamara!
When using a flavoring you will want to use 1/2 to 1 teaspoon oil of flavoring (maybe a little more). It will all depend on how intense you want the flavor. Do not restrict yourself to any one flavor. Experiment and use what you like. Yesterday at the bakery I made a Springerle dough with eggnog flavor. It smells great. Try a holiday spice as well, such as pumpkin spice or orange spice. It all just takes experimentation and your tastes.
An electric mixer is best for mixing the Springerle dough (I use a stand mixer). Your mixer may not be able to take all of the flour. Only add as much as you are able to with the mixer and knead in the rest.
Good luck & have fun! Ken.

Esther,
thank you for that very enlightening piece of information. I learned something new today myself!
Regards Ken

A: Hello again Barbara,
Here are some things I have learned about making Springerle.
1). I have read that the dough should be at first "mixed by at least 2 sons, 3 would be nice." That translates into beat, beat, beat. Let your eggs and sugar mix together for no less than 15 minutes before adding the other ingredients.
2). When rolling out the dough I like to have it on a large cutting board. I dust the board before rolling out the dough and then dust the dough well before I press any cookies. Usually I will with a circular movement push the powdered sugar into the dough. Then with a pastry brush I will sweep the excess powered sugar off the dough. I believe this helps me get a clearer image.
3). If the dough is sticky before rolling it out to press I may add a bit more flour to it. I want it just firm enough not to stick in my Mold. On large Molds or very intricate Molds I will also dust them. Be careful to use your pastry brush to get the excess powered sugar from the details in the Mold.
4).  There are two different ways to press cookies. First is to roll out your dough and press the Mold into the dough and lift off carefully. This method is used for the small to medium Molds. (1" to about 10"). The second method is to have the Mold with the image up and press the dough into it. (10" to about 17+"). The sizes I am speaking of here are diameters. The Molds come in square and rectangles as well. The images may be carefully trimmed or left as is.
5). Let the cookies dry at least 12 hours before baking. Sometimes they may need to dry 36 hours before baking.
6). Be observant while baking. If they puff too much, gently push the bubble down. Rotate the pan front to back top to bottom once while baking. Let them cool completely before storing them. Remember that the cookies last and they also freeze well.
I prefer boards because I seem to be able to manage them better. Some may like the pins better. At the present my favorite Mold is the Stuttgart Nativity. That one to me is just so beautiful and intricate. Also the Baroque Angel with Lute is spectacular when trimmed and detailed. There are really so many that I might call my favorite. I'm looking forward to using the Angel with Tree this week. It is certainly going to be popular. My favorite recipe is the one that I sent with your Molds. Crunchy outside and tender inside.
I don't use any particular type of ingredients for making my Springerle. There are many types of vanillas out there. At the present I am using a Mexican vanilla.
The best Mold to start with is the one that takes your fancy first. Out of the three I sold you, they are all great. When I press the Angel with the Tree I plan to use a fluted cutter on it.
I am just starting to sell the Springerle Molds. We really enjoy using them so I thought we might sell them as well. We have understood the appeal of the Molds and have tried to make purchasing them more affordable.
At present I do not have a catalog or web site. We strive to keep costs down. We keep very few Molds in stock. It may take a few weeks to deliver certain Molds to you but the wait is well worth the cost savings. If you see on the web or on a site somewhere that you really like but might want a better price, let me know, I will see what I can do about pricing for you. We're always looking to expand our customer base. We always aim to please and are available with advice
Thanks for writing, Ken

Hello Barbara,
I have not used nut flours but I am sure you could use them as well. They would most likely add a new dimension to your Springerle. Let folks know you used a nut flour just in case someone is allergic to them.
It has been a pleasure to correspond with you. Let me know if I can be of further assistance.
Best regards, Ken