2 cups sugar
1 teaspoon anise extract
4 1/2 cups cake flour, Sifted
Beat eggs until very light and fluffy.
Gradually add sugar; beat for 15 minutes.
DO NOT underbeat.
Fold in anise extract and flour.
Roll dough 3/8-inch thick.
Thoroughly flour springerle mold or rolling pin.
Press molds firmly to dough.
Cut cookies apart and place on greased and floured
Let dry overnight at room temperature, covered
with paper towels, or uncovered.
Preheat oven to 375 degrees F.
Place cookies in oven and immediately reduce temperature
to 300 degrees F.
Bake for 15 minutes.
Cookies should not brown.
Store cookies 2 to 3 weeks to mellow flavor.
cookies are very hard and may be used for dunking
in coffee, tee or cocoa.
For Christmas, paint designs with egg yolk colored
with food coloring.
72 cookies or 12 servings
7 POINT per serving
Per serving: Calories 340, Total Fat 2.1 g, Sat.
Fat .6 g, Protein 6.3 g, Carbohydrates 73.6 g,
Cholesterol 71 mg, Sodium 22 mg, Dietary
Fiber .9 g