Hi Patsy, I've been making springerle for many years, and have never chilled them; I let them airdry on the counter overnight (12 hours) then bake up in the morning. I also do not use baking soda. The whipped eggs add enough rise that the baking soda is unneccesary. I bake at 300° for approx 17 - 20 mins. depending on size, and always on the lowest rack in the oven. Hope this helps!
Good luck this season!

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