German Springerle Cookies

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German Springerle Cookies

4 Eggs
4 cups (1-lb) powdered sugar
20 Drops anise oil (scant
4 cups Sifted flour
1 teaspoon Baking soda
Crushed anise seeds

Instructions:

Preheat oven to 300ºF. Beat eggs until very light. Gradually add sugar and beat 15 minutes at high speed until mixture resembles a soft meringue, this is very important; don't skimp on time. Add anise oil and blend gently. Sift together flour and baking soda and add to egg mixture at low speed. Cover bowl tightly for 15 minutes. Divide dough into thirds and roll each piece into an 8 inch square a little more than 1/4 inch thick. While working with one keep others covered. Let stand 1 minute. Dust springerle mold with flour and press into dough. Cut cookies apart. Place on lightly floured surface and let stand overnight. Grease baking sheet and sprinkle with anise seeds. Brush excess flour from cookies, moisten lightly with water and place on baking sheets. Bake about 20 minutes and store tightly covered.

Source: Freds disks for Edna Cookbook MM by Cathy Svitek From Geminis MASSIVE MealMaster collection

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