Springerle

1. 1

   Beat eggs in a large mixing bowl until thick and lemon colored; gradually add sugar and butter; continue beating 10 minutes. Stir in anise.

2. 2

   Combine flour and baking powder in a medium mixing bowl; stir well. Add to egg mixture, stirring well.

3. 3

   Roll dough to 1/8-inch thickness on a lightly floured surface. Use a floured cookie mold or springerle rolling pin to imprint dough. Separate cookie squares using a knife. Place 2 inches apart on well-greased cookie sheets. Let stand, uncovered, in a cool, dry place 12 hours or overnight to set design.

4. 4

   Bake at 300u00b0 for 12 to 15 minutes. Remove from cookie sheets, and cool on wire racks.

5. 5

   The recipe yield will depend on the size and the shape of the springerle mold that you use and how much you re-roll the dough. We used a rectangular wooden mold that was about 5 inches x 3 inches and we got a yield of 10 cookies. If you use the smaller square or round molds, you'll get closer to 4 1/2 dozen.

* Per serving · 4 servings · Values may vary.

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