Ingredients
- 12 med-large eggs
- 2 lbs powdered sugar, sift if desired
- 12-15 drops anise oil
- 2 tbsp butter
- 2 lbs cake flour
- 2 tsp baking powder
- dash of salt
Instructions
- Beat eggs with electric mixer for 20 min on high speed.
- Sift flour with baking powder and salt.
- Melt butter and cool.
- Using large spoon, fold sugar into beaten eggs.
- Fold melted butter and anise oil into mixture.
- Fold in flour and baking powder.
- Let dough stand, covered with a plate for several hours.
- Knead (very slightly) small portion of dough on flowered board. Pat to ½” - ¾“ thick, then press with carved blocks or springerle roller.
- Cut cookies apart and place on cookie sheets and let stand overnight covered with waxed paper or light weight dishtowel.
- Bake at 275° until slightly tan (approx. 30 min).
- After cooling, store cookies in airtight container.
Notes
Rolling and cutting can be tricky. Use a light covering of flour on the outside of the dough.
Source: Thelma Wells Beatty