Yield: 48 Servings
|4 cups||Sifted white flour|
|1 teaspoon||Baking soda|
|2 teaspoons||Anise extract|
|\N \N||Anise seeds|
Grease cookie sheets; sprinkle with anise seeds.
In a large bowl beat eggs with sugar and anise extract until fluffy-light and thick. This should take at least 5 minutes with an electric mixer. Stir in flour and soda, a third at a time, blending well to form a thick dough.
Roll out dough a third at a time to ½ inch thickness using a plain rolling pin. Roll springerle rolling pin over dough one time, pressing firmly enough to produce a clear design. Dough should now be ¼ inch thick.
Cut around individual cookies to separate. Moisten the bottom of each with a drop of water and place 1 inch apart on prepared cookie sheets. Brush excess flour from tops of cookies. Let cookies stand, uncovered, overnight to dry.
Bake in 300 degree oven 15 minutes or until firm and dry. Cookies should not be brown. Remove from cookie sheets to racks to cool completely. Store in covered container for a week to ripen.
LET DOUGH STAND OVERNIGHT
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