4 lg Eggs
2 c Sugar
1 ts Anise Extract
4 1/2 c Cake Flour, Sifted
NOTE: These cookies are made with a special rolling pin or cookie
cutters. ———————
—————— Beat eggs until very light and fluffy. Gradually
add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise
extract and flour. Roll dough 3/8-inch thick. Thoroughly flour
springerle mold or rolling pin. Press molds firmly to dough. Cut
cookies apart and place on greased and floured cookie sheet. Let dry
overnight at room temperture, covered with paper towels, or
uncovered. Preheat oven to 375 degrees F. Place cookies in oven and
immediately reduce temperature to 300 degrees F. Bake for 15 minutes.
Cookies should not brown. Store cookies 2 to 3 weeks to mellow
flavor. These cookies are very hard and may be used for dunking in
coffee, tee or cocoa. For Christmas, paint designs with egg yolk
colored with food coloring. Makes 6 dozen.
Yields
12 Servings
