INGREDIENTS

INSTRUCTIONS

Grease cookie sheets; sprinkle with anise seeds.
In a large bowl beat eggs with sugar and anise extract until fluffy-light
and thick. This should take at least 5 minutes with an electric mixer. Stir
in flour and soda, a third at a time, blending well to form a thick dough.
Roll out dough a third at a time to 1/2 inch thickness using a plain
rolling pin. Roll springerle rolling pin over dough one time, pressing
firmly enough to produce a clear design. Dough should now be 1/4 inch
thick.
Cut around individual cookies to separate. Moisten the bottom of each with
a drop of water and place 1 inch apart on prepared cookie sheets. Brush
excess flour from tops of cookies. Let cookies stand, uncovered, overnight
to dry.
Bake in 300 degree oven 15 minutes or until firm and dry. Cookies should
not be brown. Remove from cookie sheets to racks to cool completely. Store
in covered container for a week to ripen.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
LET DOUGH STAND OVERNIGHT
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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