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4 cups sifted flour
1 tsp baking powder
1/2 tsp salt
2 cups granulated sugar
anise seed
4 eggs

In large bowl, beat eggs at high speed for 10-15 minutes until
lemon colored and thick. At medium speed gradually add sugar
(tablespoon at a time) and continue to beat 10-20 min. Add flour
mixture (NB. I assume she means the rest of the dry ingredients
except anise seed) and mix with wooden spoon until smooth.

Cover dough and refrigerate overnight along with [Springerle]
rolling pin.

Next day lightly grease 2 large cookie sheets. Divide refrigerated
dough into 3 or 4 parts. Cover board with confectioner's sugar
and roll out cookie dough about 1/2 - 3/4 inch thick. Roll with
[Springerle] rolling pin.

Cut individual cookies with sharp knife and place on cookie sheet
after first placing anise seeds on sheet. When sheet is full place
uncovered in cool room overnight.

3rd day.

Preheat oven to 325 degrees. Bake cookies for 12-15 minutes until
light golden brown. Remove from sheet and put on wire rack until
thoroughly cooled.

Store in tightly covered container in cool dry place. They are
supposed to soften after this amount of time but a lot depends on
how long you bake them, how thick you roll them, etc. They are a
very finicky cookie in my experience. I think the trick is in the
original dough. It should be as moist as possible, but not stick
to the rolling pin. Keep it all as cold as possible when working
with it and use powdered sugar to coat the rolling pin and the


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