Springerle Cookies
Instructions
1. With electric mixer, beat eggs until light. Gradually add confectioners' sugar, continue beating on high speed 15 minutes, or until mixture is like soft meringue. Add anise oil. Sift together flour and baking soda, blend into egg and sugar mixture slowly on low speed. Cover bowl tightly with foil and let stand for 15 minutes for easier handling.
2. Divide dough into 3's. On a lightly floured board, roll each piece in an 8-inch square, a little more than 1/4 inch thick. (Traditional springerle form is made by pressing the dough with a springerle rolling pin or a springerle board.)
3. Let dough stand 1 minute. Dust springerle rolling pin with flour, roll; press hard. Cut the cookies with a floured knife and place on a lightly floured surface; cover with a towel and let stand overnight.
4. Grease cookie sheets and sprinkle them with 1 1/2 to 2 teaspoons crushed anise seed. Brush excess flour form cookies with finger, rub underside of cookies lightly with cold water and place on cookie sheets. Bake at 350 degrees about 20 minutes or until light straw color. Cool slightly and remove from sheet.
