Springerle Cookies

I grew up with my grandma and mom making these cookies at Christmas. Now the family springerle rolling pin has been passed to me, like a family torch. I cherish the memories these cookies bring back. They are great dunked in milk or coffee.

• Ready In: 24 hrs 15 mins
• Yields: 36 cookies

Ingredients

• 2  eggs
• 1  cup sugar
• 1  teaspoon  hartshorn or 1  teaspoon baking powder
• 2  cups  sifted all-purpose flour
• 1⁄4 teaspoon salt
• 1  teaspoon  anise flavoring or 1  teaspoon anise seed

Directions

1. Beat eggs until very fluffy.
2. Add sugar and beat well again.
3. Add hartshorn and stir until dissolved.
4. Fold in flour, salt and flavoring.
5. If dough is very sticky, add about 1/4 cup more flour.
6. Roll out 1/8" thick.
7. Press with floured springerle board or rolling pin to print design.
8. Cut in squares and place on greased cookie sheets.
9. Cover with a towel and let stand to dry for 10 hours.
10. Bake for 10-20 minutes at 325 degrees F, but do not let the cookies get brown.
11. Optional: To decorate the cookies quickly, brush with light corn syrup and sprinkle with colored sugar.