Springerle Cookies - cooking recipe

Ingredients

4 eggs
2 c. sugar
4 c. flour
1 tsp. baking powder
grated rind of 1 lemon
1/4 oz. anise seed (whole)

Preparation

Beat eggs and sugar for 15 minutes with mixer at maximum speed. Sift flour and baking powder together; add 2 cups into mixer at a slower speed.
Add lemon rind, then gradually add the balance of flour so dough is quite thick.
Let stand at least 1 hour in refrigerator.
Roll small quantities 1/8-inch thick.
Use flour and turn to keep dough from sticking.
Dust a cookie mold with flour; place dough over mold and press gently.
Turn mold over.
Trim and cut cookies apart and let dry overnight on cloth-covered table with tea towel covering.
Bake next day on lightly greased cookie sheets and sprinkle anise seed on top.
Bake 10 to 15 minutes in 325\u00b0 oven.
Cookies should be turning light brown.
Store in a tin 4 to 6 weeks to soften.