- 4 eggs
- 2 cups sugar
- 1 tablespoon butter, softened
- 2 tablespoons anise seeds, crushed
- 3 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
Beat eggs in a large mixing bowl until thick and lemon colored; gradually add sugar and butter. Continue beating 10 minutes; stir in anise.
Combine flour and baking powder in a medium mixing bowl; stir well. Add to egg mixture; stirring well.
Roll dough to 1/2 inch thickness on a lightly floured surface. Use a floured cookie mold or springerle rolling pin to imprint dough. Separate cookie squares, using a knife. Place 2 inches apart on well-greased cookie sheets. Let stand. uncovered, in a cool, dry place 12 hours or overnight to set design.
Bake at 300° for 12 to 15 minutes. Remove from cookie sheets, and cool on wire racks. Store in airtight containers.
Yield: about 4 1/2 dozen.