Springerle

1 lb. confectioner’s sugar

4 large eggs

3 1/2 c. cake flour

1/2 tsp baking powder

grated rind of 1 lemon

1 Tbs melted butter

1 tsp anise extract

1 1/2 teaspoon aniseed

Beat eggs and sugar for 1 hour.

Sift baking powder with 1 cup of the flour and add, beating in well. Add lemon rind, butter, extract and aniseed. Remove from mixer and stir in remaining flour; you may have to kneed in the last bit by hand. Chill dough 4-6 hours.

Roll 1/4" thick maximum. Press with springerle rolling pin. Cut into squares, place on waxed paper, dry 36-48 hours in a cool, dry place, turning after 24 hours to dry bottoms. Preheat oven to 300°. Place cookies on greased cookie sheet. Bake about 20 minutes, till bottoms are lightly browned. When barely warm, put into plastic bag with closure and store 3-4 weeks in a tight container.

Yield: about 5 dozen.

Dad