Ingredients
- 6 eggs
- 3 c (1 1/2 lb) sugar
- 3/4 tsp Hartshorn or baking powder
- 5 to 6 c flour
- anise seeds
Preparation
Step 1
Do not double this recipe.
In a large (at least 4 1/2 quart) bowl, beat eggs very light. Gradually beat in sugar, keep on beating, by hand one hour, one-half hour by mixer. Mix baking powder with flour, gently mix that in by hand. Make a stiff dough. Let it rest two hours in the refrigerator.
Grease three cookie trays and sprinkle with anise seeds. The anise seeds give the cookies their flavor. Roll out small portions to about 1/2 inch thick on a well-floured board. Dust the Springerle mold with flour and press it into the dough. Cut out with a sharp knife and set on cookie sheet. You will need to clean your knife off occasionally as it gets sticky Let cookies stand, covered with a clean cloth, at least 24 hours.
The next day: Bake in a 350 degree oven one tin at a time until white on top, about 10 to 15 minutes.