Springerle Cookies

My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her!

• Ready In: 24 hrs 30 mins
• Yields: 60 cookies

Ingredients

• 4  large eggs
• 3  cups flour
• 4 1⁄4 cups powdered sugar (1 pound)
• 1  tablespoon  freshly grated lemon zest
• 1  teaspoon baking powder
• 1⁄2-1  teaspoon  anise extract
•  anise seed

Directions

1. In large mixer bowl, beat eggs at high speed until thick & lemon colored.
2. Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
3. On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
4. Cut cookies apart between patterns.
5. Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
6. When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
7. Remove to wire racks to cool.
8. Store cookies in a tightly covered container with some anise seeds.
9. Flavor develops fully after about 2 weeks.