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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