Springerle
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | -Kathryn Evans JMSH36B |
| 4 | cups | Flour |
| 2 | teaspoons | Baking powder |
| 4 | eaches | Eggs, well beaten |
| 2 | cups | Sugar |
| 2 | teaspoons | Boiling water |
| 2 | tablespoons | Anise seed |
Directions
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