Yield: 48 servings
|1 x||-Kathryn Evans JMSH36B|
|2 teaspoons||Baking powder|
|4 eaches||Eggs, well beaten|
|2 teaspoons||Boiling water|
|2 tablespoons||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 ¼ 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