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

2 1/2 c Flour; Unbleached 3/4 c Vegetable Oil
1 1/2 ts Baking Powder 2 ea Eggs; Large
3/4 ts Salt 1 ts Vanilla Extract
1 1/4 c Sugar; Divided 1 1/2 c Mint-Chocolate Chips; *

* Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ In medium bowl, combine flour, baking powder and salt; set aside.
In a large bowl, combine 1 cup sugar and vegetable oil; mix well.
Beat in eggs and vanilla extract. Gradually beat in the flour
mixture. Stir in Mint-Chocolate chips. Shape into balls using
rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar.
Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10
minutes. Cool completely on wire racks.

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

1 1/2 c Brown Sugar; Frimly Packed 1 t Cinnamon
2/3 c Shortening 1/2 t Cloves
2 ea Eggs; Large 1/4 t Salt
2 T Milk 2 c Unbleached Flour
1 T Orange Rind; Grated 1 c Raisins
2 t Baking Powder 1/2 c Nuts; Chopped, If Desired

Cream sugar and shortening until light and fluffy.
Beat in eggs, milk and orange rind. Stir togethr baking powder,
spices, salt and flour. Mix into sugar mixture. Stir in raisins and
nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets.
Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove
from baking sheets and cool cookies on rack. Store in airtight tins.
Makes about 4 to 5 dozen cookies.

Yields
6 servings

1 1/2 c Brown Sugar; Frimly Packed
2/3 c Shortening
2 ea Eggs; Large
2 tb Milk
1 tb Orange Rind; Grated
2 ts Baking Powder
1 ts Cinnamon
1/2 ts Cloves
1/4 ts Salt
2 c Unbleached Flour
1 c Raisins
1/2 c Nuts; Chopped, If Desired

Cream sugar and shortening until light and fluffy. Beat in eggs, milk
and orange rind. Stir togethr baking powder, spices, salt and flour.
Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough
by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F.
about 10 to 12 minutes, or until done. Remove from baking sheets and
cool cookies on rack. Store in airtight tins. Makes about 4 to 5
dozen cookies.

Yields
6 Servings