4 eggs 4 drops anise oil 2 tablespoons butter 4 cups all-purpose flour 2 cups white sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup anise seed |
Beat eggs in large bowl until light. Add in anise oil and mix. Cream
in sugar and butter until mixture is light and fluffy. Add dry ingredients
and combine. Knead dough until smooth, adding more flour if needed.
Cover dough and allow to chill in refrigerator for at least 2 hours.
Roll chilled dough on a lightly floured board until 1/4 inch thick. Then form designs using a Springerle rolling pin or use the Springerle wooden molds. Cut forms into separate cookies, place on a cookie sheet, and allow them to stand overnight, uncovered in a cool, dry place. Bake the cookies at 350° F for 15 to 20 minutes, being careful not to let the cookies become browned. Cool completely and store in an airtight container for at least 1 week before eating to allow the anise flavor to mellow. |
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