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1
Preheat oven to 325 degrees.
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2
Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
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3
Cream butter and brown sugar until light and fluffy.
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4
Beat in half the flour mixture.
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5
Beat in water, then remaining flour mixture.
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6
Shape into 3 disks.
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7
Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
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8
Dust surface and springerle mold (or rolling pin) lightly with confectioners' sugar.
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9
Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough).
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10
Cut a piece of dough about the size of the mold.
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11
Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin.
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12
Flip over, and press onto a parchment-lined baking sheet.
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13
Using a knife, trim excess dough.
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14
Gently coax dough out of mold with fingertips and onto a baking sheet.
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15
Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet.
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16
Freeze until firm, about 1 hour.
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17
Place 1 sheet of cookies in the oven, and immediately reduce temperature to 250.
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18
Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes.
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19
Let cool on sheets on wire racks.
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20
Cookies will keep, covered, for up to 1 week.
