4 ea Eggs; Large 1 t Anise Extract
2 c Sugar 4 1/2 c Cake Flour; Sifted
* NOTE: +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ 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
