Recipe by Lavender Lynn
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.
Directions See How It's Made
- 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.