4 lg Eggs 1 ts Anise Extract
2 c Sugar 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