Prep 1 hr
Cook 1 hr
These are from my MIL family also. They are German or Norwegian in origin and were made by Norwegian neighbors in Etna, California, in the 1950's. They were a Christmas and winter treat for years. They keep extremely well and may descend from storable traveling foods of a couple of centuries ago.
- Beat eggs and sugar until light and fluffy. Drizzle in anise oil when nearly complete.
- Add flour gradually until dough is stiff.
- Roll out 1/8 in thick and use a springerli mold if available.
- Cut and let dry 10 hrs or overnight.
- Bake on greased pans sprinkled with anise seed.
- Bake for 15 minutes at 325°F.
- Cookies will be soft when very fresh, but hard within 24 hours. Store in Airtight can for 3-4 weeks and they will soften slightly. These are often made the weekend after Thanksgiving for consumption at Christmas.