Title: Springerle
Categories: Dessert Cookie Holiday
Yield: 48 Servings
| 4 | c | Flour |
| 2 | ts | Baking powder |
| 4 | | Eggs, well beaten |
| 2 | c | Sugar |
| 2 | ts | Boiling water |
| 2 | tb | Anise seed |
Sift flour; measure; add baking powder and sift again.
To well-beaten eggs gradually add the sugar, beating until very thick.
Pour boiling water over anise seed and add to egg mixture Stir in the
flour. Chill.
Roll on a lighly floured board to 1/4 inch thickness;>>> then roll again
with a springerle roller to make designs. Cut the cookies at the marked
outlines and place on an ungreased cooky sheet. Let dry 6 to 8 hours at
room temperature. Bake in a moderate oven (375) 12 to 15 min. or until
brown.
Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C