Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c All-purpose flour 4 3/4 c Powdered sugar; sifted
1 ts Baking soda 20 Anise oil; drops
4 Eggs 1 1/2 ts Aniseed; crushed

Sift together flour and soda. In large mixer bowl, beat eggs with electric
mixer until light. Gradually beat in powdered sugar; continue beating on
high speed about 15 minutes or until mixture resembles soft meringue. Stir
in anise oil. Add about 3/4 of the flour mixture and beat on low speed
until combined. By hand, stir in the remaining flour mixture. Cover; let
stand about 15 minutes. Divide dough into thirds. On lightly floured
surface, roll each portion into 8" square. Let stand for 1 minute. Dust a
springerle (little horse) mold or rolling pin with additional flour. Press
mold on dough hard enough to make a clear design; repeat for the remaining
dough (Roll springerle rolling pin on dough, pressing hard enough to make a
clear design.) With a sharp knife, cut the rolled cookies apart. Place on a
lightly floured surface; Cover with a towel and let stand about 6 hours or
overnight. Sprinkle a greased cookie sheet with crushed aniseed. Brush
excess flour from cookies. With finger, rub bottom of each cookie lightly
with cold water. Place on prepared cookie sheet. Bake in 300 degree oven
about 18 minutes or until a light straw color. Remove to wire rack; cool.

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