Ingredients
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4 large eggs
3 cups flour
4 1/4 cups powdered sugar (1 pound)
1 tablespoon freshly grated lemon zest
1 teaspoon baking powder
1/2 - 1 teaspoon anise extract
anise seed
Preparation
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In large mixer bowl, beat eggs at high speed until thick & lemon colored.
Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2\" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2\" thick).
Cut cookies apart between patterns.
Place cookies 1/2\" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
When ready to bake, preheat oven to 250-300\u00b0 & place cookies 1/2\" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
Remove to wire racks to cool.
Store cookies in a tightly covered container with some anise seeds.
Flavor develops fully after about 2 weeks.
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