4 lg Eggs
2 c Sugar
1 ts Anise Extract
4 1/2 c Cake Flour, Sifted

NOTE: These cookies are made with a special rolling pin or cookie
cutters. ———————
—————— 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 cookie sheet. Let dry
overnight at room temperture, 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. These 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. Makes 6 dozen.

Yields
12 Servings

4 lg Eggs
2 c Sugar
1 ts Anise Extract
4 1/2 c Cake Flour, Sifted

NOTE: These cookies are made with a special rolling pin or cookie cutters.
——————— ——————
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
cookie sheet. Let dry overnight at room temperture, 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.
These 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. Makes 6 dozen.

From

Yields
12 Servings

4 ea Eggs; Large
2 c Sugar
1 ts Anise Extract
4 1/2 c Cake Flour; Sifted

NOTE: These cookies are made with a special rolling pin or cookie
cutters. 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 cookie sheet. Let dry overnight at room
temperture, 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. These 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. Makes 6 dozen.

Yields
12 Servings

4 lg Eggs 1 ts Anise Extract
2 c Sugar 4 1/2 c Cake Flour, Sifted

NOTE: These cookies are made with a special rolling pin or cookie
cutters.
~-
~– 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 cookie sheet. Let dry overnight at room
temperture, 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. These
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. Makes 6 dozen.

Yields
12 servings

4 ea Eggs; Large 1 t Anise Extract
2 c Sugar 4 1/2 c Cake Flour; Sifted

Makes 6 dozen.

Yields
12 servings

4 ea Eggs; Large 1 t Anise Extract
2 c Sugar 4 1/2 c Cake Flour; Sifted

Makes 6 dozen.

Yields
12 servings

4 ea Eggs; Large 1 t Anise Extract
2 c Sugar 4 1/2 c Cake Flour; Sifted

* NOTE: +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ 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 cookie sheet. Let
dry overnight at room temperture, 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. These 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. Makes 6 dozen.

Yields
12 servings