INGREDIENTS

INSTRUCTIONS

NOTE: These cookies are made with a special rolling pin or cookie
cutters. Beat eggs until very light and fluffy. Gradually add sugar;
beat for 15 minutes.  DO NOT underbeat. Fold in anise extract and
flour. Roll dough 3/8-inch thick.  Thoroughly flour springerle mold  or
rolling pin. Press molds firmly to dough. Cut cookies apart and  place
on greased and floured cookie sheet.  Let dry overnight at room
temperture, covered with paper towels, or uncovered.  Preheat oven to
375 degrees F. Place cookies in oven and immediately reduce
temperature to 300 degrees F. Bake for 15 minutes. Cookies should not
brown.  Store cookies 2 to 3 weeks to mellow flavor. These cookies  are
very hard and may be used for dunking in coffee, tee or cocoa.  For
Christmas, paint designs with egg yolk colored with food  coloring.
Makes 6 dozen.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 339
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 62mg
Sodium: 25mg
Potassium: 77.6mg
Carbohydrates: 73.5g
Fiber: <1g
Sugar: 33.5g
Protein: 6.3g