Springerle (German Anise Cookies)
- 4 eggs
- 4 cups confectioners' sugar
- 2 teaspoons lemon zest
- 4 1/2 cups cake flour
- 1 teaspoon Clabber Girl Baking Powder
- 4 drops anise oil
In a large bowl, beat eggs and sugar until light and fluffy. Stir in anise oil and lemon zest. Add flour and Clabber Girl Baking Powder; mix until well blended. Cover and chill dough for 3 to 4 hoursRoll out dough on floured surface to 1/4 inch thickness. Use a springerle rolling pin to make the designs. Cut into 1 1/2 inch rectangles, place on cookie sheet and let sit overnight, uncovered, in a cool dry place.
Preheat oven to 350 degrees F. Bake cookies for 15 to 20 minutes. Do not let cookies brown. Cool on wire racks.