Seeking non-traditional recipe for hand-carved springerle mold
As my avatar suggests, I am fond of a mold that functions as wall decoration. I'd love to make use of it for cookies, but shy away from traditional recipes that require mounds of confectioner's sugar. Ideal for me would be the sort of thing one might find in Alice Medrich's PURE DESSERTS: elegant, delicious and somewhat wholesome. Any FOOD52 readers out there who have faced this challenge and developed alternatives they'd recommend?