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Preparation Time: 40 min Standing time: 1 hour plus overnight
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Cooking Time: 10 to 12 min Aging time: 1 week or possibly more
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1.
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Mash baker's ammonia with a rolling pin if it is not powdered.
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Dissolve it in the lowfat milk in a small bowl and let stand 1 hour before using.
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2.
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Beat Large eggs in large bowl of electric mixer till thick and lemon-colored, about 5 min.
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Gradually beat in confectioners' sugar till creamy and smooth.
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Add in butter and beat again till creamy.
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Add in anise oil, dissolved baker's ammonia and salt; beat to mix.
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Gradually beat in sufficient flour to make a stiff dough.
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3.
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Cut off pcs of dough and work in more flour on a floured work surface till dough is stiff sufficient to roll out and hold the design of the springerle rolling pin or possibly mold.
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Roll out on a lightly floured board with a floured rolling pin to 1/4-inch thickness.
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Press design on dough with a floured springerle rolling pin or possibly mold.
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Cut cookies apart using a floured knife.
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Leave on work surface covered with a clean kitchen towel overnight.
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4.
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The next day, heat oven to 325 degrees.
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Bake cookies on greased baking sheets, till barely golden brown on the bottom, 10 to 12 min.
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Cold on wire racks.
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Store in tightly covered tins and allow to mellow at least 1 week before serving.
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Note:This recipe also can be made using 1 1/2 tsp.
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baking pwdr (in place of the lowfat milk and the baker's ammonia) and anise extract instead of anise oil.
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However, the cookies won't be as delicately textured and the anise flavor not quite as rich.
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If using baking pwdr, add in it with the salt to the batter.
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Connie Meisinger of Buffalo Grove tied for third place with this recipe.
