Yield: 48 Servings
In large bowl, beat eggs at high speed for 10-15 minutes until lemon colored and thick. At medium speed gradually add sugar (tablespoon at a time) and continue to beat 10-20 min. Add flour mixture (NB. I assume she means the rest of the dry ingredients except anise seed) and mix with wooden spoon until smooth.
Cover dough and refrigerate overnight along with [Springerle] rolling pin.
Next day lightly grease 2 large cookie sheets. Divide refrigerated dough into 3 or 4 parts. Cover board with confectioner's sugar and roll out cookie dough about ½ - ¾ inch thick. Roll with [Springerle] rolling pin.
Cut individual cookies with sharp knife and place on cookie sheet after first placing anise seeds on sheet. When sheet is full place uncovered in cool room overnight.
3rd day: Preheat oven to 325 degrees. Bake cookies for 12-15 minutes until light golden brown. Remove from sheet and put on wire rack until thoroughly cooled.
Store in tightly covered container in cool dry place. They are supposed to soften after this amount of time but a lot depends on how long you bake them, how thick you roll them, etc. They are a very finicky cookie in my experience. I think the trick is in the original dough. It should be as moist as possible, but not stick to the rolling pin. Keep it all as cold as possible when working with it and use powdered sugar to coat the rolling pin and the dough.
TAKES 3 DAYS!
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .