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

1) Yes, the ingredients are sifted prior to measuring. I began with weighing but I found that most all of the folks I talk with do not have scales so I changed to measurements so they could more easily follow my recipes. *Important note* When mixing I use all of the powdered sugar but do not always use all of the flour I measure out. As you said, the weather plays a big role so some days it takes less flour and once in a while I need to add more than the 8 cups I measured out.
2.) Oh yeah. When I’m doing sample batches I will often cut my recipes by half or less.
3.) When I first began baking Springerle I was using a commercial convection oven. My Springerle would at times crack badly before they were even done. I had a bit of waste because I always like shipping the best looking Springerle I can. Then one day I decided to bake a batch in a regular gas oven (I like gas over electric. It’s easier to control the temperature.) The Springerle did GREAT! and ever since I have not used the convection oven for baking Springerle. Without the whirling air baking the outside to fast, the insides get a better chance to bake more evenly with the outer shell. Oh I still get the occasional cracked Springerle but nothing like with the convection oven. Now that’s just me and the convection oven may work well for you. I would be interested to know how your Springerle turn out if you do use the convection feature on your oven. Matter of fact you may want to do a sample batch in your oven using the convection feature and not using the feature.
4.) Typically I wrap my dough with plastic wrap and put it in the fridge while I am getting set up to press. I’ve left the dough to rest from 45 minutes to 3 days before using it and I’ve not noticed any real differences.
5.) A board is just that. A board with one or several images and or pictures carved into it that is used to press onto your dough to imprint the images. A pin like a rolling pin is rolled over the dough to imprint images. In my experience the boards but not all boards are more elaborately carved. Some boards are so large that it is easier and better to press the dough onto the board. I’ve tried the pins but I much prefer the boards and smaller molds.
6.) The crisp sugary coating just happens. When I roll out my dough and right before I press my mold onto it I dust the dough with powdered sugar and rub it in well in a circular motion. I brush away some of the powdered sugar that is not absorbed into the dough. The powdered sugar on the dough combined with the dusting of the mold with powdered sugar helps to prevent the dough from sticking to the mold and gives an easier release. Sometimes I’ll dust the dough as many as 3 times before pressing. This is where the coating comes from and sometimes it is more evident than at other time.
7.) Oh no! your choice and if you are looking for something way out of the ordinary we can discuss that. I aim to please..
Thank you so much!!!!

Hello M,

Thank you for visiting my site.

Wow! how I would love to be where you are. I can only visit by the internet the Springerle museums but you actually have the opportunity to visit them in person.

To your questions, Yes, the recipe I use is the one on the website. It is the one on the left side. No secrets as I enjoy sharing what I do.
After saying that I would also say that you should not limit yourself to only one or two flavors. Use whatever flavor or combination of flavors you like. Making your Springerle unique to you!
I used an apple slice only once and that was on one of my first attempts. As far as which method to use it is up to your preference.
This is what I do after baking my Springerle : I let them sit out over night then I pack them into zip-loc or other bags. I just heard this morning from someone I had sent samples to that the Springerle they had received were 2 weeks old but were moist on the inside while being crunchy on the outside. In me research of Springerle I have discovered that they will become dry over time and at that point become true "dunkers". I like eating Springerle while they are still just a tad warm from the oven. Again, serving them goes back to your preferences. I believe that Springerle sitting in a tin for a couple weeks most likely just lets the flavors meld together.
Traditionally I'm told they were hard and meant to be dunked in beverages so they were kept for a month or so in a tin before being served. Folks that I serve them to like to eat them as they are. Soft and chewy on the inside and crunchy on the outside.

Thank you for taking the time to write. Please feel free to contact me with any other questions you may have.
Best regards, Ken

If they begin to "puff", take the tray out and gently tap it on the counter. Sorta like making a cake fall.

The longer Springerle sit the harder they become.
Right out of the oven they are crunchy on the outside but soft and tender on the inside.

I have noticed that with the Springerle I put aside to be used as display pieces that they do become whiter with age. Right out of the oven they tend to be white, pale white or ivory in color. This applies only to the Springerle that are not colored with cocoa or spices.

I baked anise Springerle yesterday and they took anywhere from 24 minutes to 88 minutes. ??? Anise Springerle take longer than any other flavor of Springerle I bake.

The baking times for Springerle can really change from day to day. It is something that is learned over time.

They should be as close to white as possible. Are you venting the oven door during baking? During the last half of the baking time you should have the oven door opened slightly. Use a large spoon or something like that.

24 hours is good unless you are baking a very large Cookie. When they are ready to bake they will have a dry crusty feel when you run your finger across the tops and they usually look dry.

I've used both flavorings and oils and much prefer the oils. The oils in my experience give a better taste and require less amounts than flavorings. You can certainly use whatever you wish.

Every Springerle recipe I have ever read says to leave the cookies out over night on the counter. Some specify covering them with cheesecloth or a light towel while others say to simply leave them uncovered. What you are wanting to achieve is a good crust so that the images do not change while baking. A temperature of 165 degrees is suppose to kill bacteria. This would be an internal temperature. My Springerle reach an inside temperature of about 195 degrees and more.

A good crust is achieved when the top is very dry and sorta hard when you move you finger lightly across it.

I have never used a food dehydrator so this is a question I can not answer. If you do try this method I would be interested in your findings.

The butter mold should work fine as long as the Springerle are not very thick. Also unless you use the butter mold from time to time already I would not suggest eating the Springerle produced from it. The concern here is what has been in and on the mold.