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