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1
Mash baker's ammonia with a rolling pin if it is not powdered.
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2
Dissolve it in the milk in a small bowl and let stand 1 hour before using.
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3
Beat eggs in large bowl of electric mixer until thick and lemon-colored, about 5 minutes.
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4
Gradually beat in confectioners' sugar until creamy and smooth.
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5
Add butter and beat again until creamy.
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6
Add anise oil, dissolved baker's ammonia and salt; beat to mix.
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7
Gradually beat in enough flour to make a stiff dough.
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8
Cut off pieces of dough and work in more flour on a floured work surface until dough is stiff enough to roll out and hold the design of the springerle rolling pin or mold.
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9
Roll out on a lightly floured board with a floured rolling pin to 1/4 inch thickness.
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10
Press design on dough with a floured springerle rolling pin or mold.
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11
Cut cookies apart using a floured knife.
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12
Leave on work surface covered with a clean kitchen towel overnight.
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13
The next day, heat oven to 325F (160C).
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14
Bake cookies on greased baking sheets, until barely golden on the bottom, 10 to 12 minutes.
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15
Cool on wire racks.
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16
Store in tightly covered tins and allow to mellow at least 1 week before serving.
