INGREDIENTS

INSTRUCTIONS

Beat the eggs with an electric mixer for 10 minutes. Gradually beat in the
sugar. Sift together the flour, baking powder and salt. Gradually add the
dry ingredients along with the lemon zest and a 1/2 teaspoon of the anise
seeds to the egg mixture. Mix well. Cover tightly and chill 4-5 hours.
Divide the dough into fourths. Roll 1/4" thick, dust lightly with flour and
press with springerle mold. Cut the individual cookies apart with a cutter
wheel. Place them on a lightly floured surface, cover with a towel and let
stand to dry overnight. Grease baking sheets and sprinkle them with anise
seeds. Brush the excess flour from the cookies, place them on the sheets
and bake at 250F for 25 to 30 minutes. Store in an airtight container.
Makes 35 to 40 cookies.
Note: Springerle boards are special wooden molds used to stamp designs into
the cookies. They can also come in the form of a roller. These items can be
found in specialty food stores or in gift shops specializing in German
keepsakes. If you cannot find a springerle board, just cut the cookies in
squares or cut them with cookie cutters, or use the other popular cookie
stamps that are available.
From the web page:  http://www.aaqt.com/vegetablepatch/cookiear.html on Nov
21, 1998, converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest  by Steve Zielinski <stevez@ripco.com> on Nov
21, 1998

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