Yield: 1 servings
|1 teaspoon||Anise extract|
|\N \N||Or 4 tablespoons anise seed|
|4 cups||Cake flour -- no|
|1 teaspoon||Baking powder|
In a mixing bowl, beat eggs at high speed until thick and light-colored. Gradually add sugar, beating until dissolved, about 10 minutes. Add anise. Sift flour and baking powder; fold into egg mixture. Cover and let rest for 15 minutes. Divide dough into thirds.
On a well floured board or pastry cloth, roll one piece of dough with a floured rolling pin to ¼-in. thickness. Flour Springerle mold and quickly press design. Cut around design and place on a greased baking sheet. Repeat with remaining dough. Cover lightly with a towel. Allow cookies to dry for 12 hours or overnight. Dust off excess flour with a pastry brush. Bake at 300 deg. for 15-18 minutes or until light brown on bottom only. Cookies will "spring" or rise during baking.
Cool. Store in an airtight container. Yield: 15 cookies. Editor's Notes: lemon or almond extract can be substituted for the anise extract or seed. After cookies have cooled, the design can be "painted" with food coloring. If cookies become too hard, place a cut apple in the storage container to soften Recipe By : Taste of Home