4 Eggs; large
1 ts 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