3 Eggs
1 1/3 c Sugar
1 1/4 ts Grated lemon rind
1/8 ts Baking powder
2 1/4 c All-purpose flour; to 2
-1/2,divide 1 1/4 ts Anise seeds; crushed
Recipe by: Southern Living
Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, and continue beating 5 minutes. Add lemon rind, baking powder, and enough flour to make a soft dough, beating well. Chill dough at least 3 hours. Let dough stand at room temperature 15 minutes. Turn dough out onto a floured surface; roll
dough to 1/4-inch thickness using a regular rolling pin. Roll with a floured springerle rolling pin, pressing firmly to imprint dough. Cut cookie squares apart. Place cookies on a wire rack; cover with a paper towel, and let stand in a cool, dry place about 12 hours to set the design. Sprinkle anise seeds onto well-greased cookie sheets. Top with cookies, design side up. Bake at 300 degrees for 15 minutes or until light yellow, but not golden. Cool on NOTE: Springerle is a particular kind of cookie that originated in Europe and is made with a special rolling pin having a carved design embedded in the surface. By rolling over the dough with this special pin, the design motif becomes imprinted on the dough. In addition to its distinctive design, the Springerle has a firm texture and a strong anise flavor that distinguishes it from other cookies. It is traditionally served at holidays and other special occasions. When shaping Springerles, first roll the dough with a regular rolling pin, then with the carved pin, pressing firmly to imprint the design. Cut the cookies into squares following the imprinted lines. Use this recipe to make Springerle Cookies. It contains very little leavening, so the cookies won’t rise too much and will keep their design during baking. —–