Ingredients
- 4 large eggs
- 3 cups flour
- 4 1/4 cups powered sugar (1 pound)
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon baking powder
- 1/2 to 1 teaspoon anise extract
- anise seeds
Details
Preparation
Step 1
1- In large bowl, beat eggs at high speed until thick & lemon colored
2- Continue beating while adding sugar slowly; add flour, baking powder; lemon zest & anise extract
3- On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness. Lightly flour Springerle rolling pin & roll firmly across dough to impress patterns (try to keep dough about 1/2")
4- Cut cookies apart between patterns
5-Place cookies 1/2" apart on ungreased cookie sheets and allow to dry uncovered overnight (12 hours)
6-When ready to bake, preheat oven to 250-300 degrees & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white
7-Remove to wire rack to cool
8-Store cookies in a tightly covered container with some anise seeds
9-Flavor develops fully after about 2 weeks
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