Yield: 48 servings

Measure 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

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

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