Posted By: Staff
1 Tablespoon of anise seeds, crushed 3 Cups of all-purpose flour Pinch of salt 3 Large eggs, at room temperature 1 1/2 Cups of sugar 1/2 Teaspoon of vanilla extract 1/2 Teaspoon grated lemon peel
Grease 1 cookie sheet and sprinkle evenly with anise seeds. Combine flour and salt in a bowl. Beat the eggs in a mixer bowl at high speed until they are thick and pale, about 2 minutes. Gradually beat in the sugar; beat 2 minutes more. At medium speed, beat in the vanilla and lemon peel. Gradually add the dry ingredients, stirring with a spoon, to form a stiff dough. Knead the dough on the work surface 5 times or until smooth. Divide the dough in half. On a lightly floured surface, roll on half of the dough ¼ -inch thick. Lightly sprinkle a springerle rolling pin or mold with flour. Firmly roll or press mold into the dough to imprint the designs. (Cookies should be about ¼ inch thick.) Cut out the designs with a knife. Place them ½ inch apart on the prepared cookie sheet. Repeat the process with the remaining dough, rerolling the scrape. Let the cookies stand at room temperature for 12 hours to dry. Preheat the oven to 250°F. Bake small cookies for 40 minutes, large cookies for 50 to 55 minutes, until the tops are firm but not colored. Cool completely on a wire rack. For best flavor, store in an airtight container 2 to 4 weeks. Decorate if desired.