Anise Cookies (Springerle) Recipe

Ingredients
<br>- 4  eggs
<br>- 4 cups confectioners' sugar
<br>- 2 teaspoons lemon zest
<br>- 4 ½ cups cake flour
<br>- 1 teaspoon baking powder
<br>- 4 drops anise oil
<br><p></p>Directions
<br>step 1: In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
<br>step 2: On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
<br>step 3: The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.
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Ingredients
- 4 eggs
- 4 cups confectioners' sugar
- 2 teaspoons lemon zest
- 4 ½ cups cake flour
- 1 teaspoon baking powder
- 4 drops anise oil

Directions
step 1: In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
step 2: On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
step 3: The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

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