German Springerle Cookies:
4 Lg. Eggs
3 Cups Flour
4-1/4 Cups Powdered Sugar (1 lb.)
1 TB. Fresh Lemon Zest
1 Tsp. Baking Powder
1/2 to 1 Tsp. Anise Extract
Anise Seed
In large mixer bowl, beat eggs at high speed till thick and lemon-colored. Continue beating while adding sugar slowly; add flour, baking powder, lemon zest, and anise extract. Stir 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 pin and roll it firmly across dough to impress pattern. Try to keep the dough 1/2” thick. Cut Cookies apart between patterns and place them 1/2” apart on ungreased cookie sheets and allow them to dry uncovered overnight (12 hours.
When ready to bake, pre heat oven to 250-300 degrees (F) and bake for 25-30 minutes till firm, but still white. Remove to cooling racks to cool.
Store cookies in a tightly covered container with some anise seeds. The flavor develops fully after about 2 weeks. Makes 60 cookies.