INGREDIENTS

INSTRUCTIONS

In large bowl, beat eggs at high speed for 10-15 minutes until lemon
colored and thick. At medium speed gradually add sugar (tablespoon at a
time) and continue to beat 10-20 min. Add flour mixture (NB. I assume she
means the rest of the dry ingredients except anise seed) and mix with
wooden spoon until smooth.
Cover dough and refrigerate overnight along with [Springerle] rolling pin.
Next day lightly grease 2 large cookie sheets.  Divide refrigerated dough
into 3 or 4 parts.  Cover board with confectioner's sugar and roll out
cookie dough about 1/2 - 3/4 inch thick. Roll with [Springerle] rolling
pin.
Cut individual cookies with sharp knife and place on cookie sheet after
first placing anise seeds on sheet.  When sheet is full place uncovered in
cool room overnight.
3rd day: Preheat oven to 325 degrees.  Bake cookies for 12-15 minutes until
light golden brown.  Remove from sheet and put on wire rack until
thoroughly cooled.
Store in tightly covered container in cool dry place.  They are supposed to
soften after this amount of time but a lot depends on how long you bake
them, how thick you roll them, etc. They are a very finicky cookie in my
experience.  I think the trick is in the original dough.  It should be as
moist as possible, but not stick to the rolling pin.  Keep it all as cold
as possible when working with it and use powdered sugar to coat the rolling
pin and the dough.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
TAKES 3 DAYS!
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“With Jesus, you can do it”