Springerle
Ingredients:
1 pound powdered sugar, sifted
4 eggs
4 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon zest
crushed anise seeds
Directions:
Beat the eggs with an electric mixer for 10 minutes. Gradually beat in the sugar. Sift together the flour, baking powder and salt. Gradually add the dry ingredients along with the lemon zest and a 1/2 teaspoon of the anise seeds to the egg mixture. Mix well.
Cover tightly and chill 4-5 hours. Divide the dough into fourths. Roll 1/4″ thick, dust lightly with flour and press with springerle mold. Cut the individual cookies apart with a cutter wheel. Place them on a lightly floured surface, cover with a towel and let stand to dry overnight.
Grease baking sheets and sprinkle them with anise seeds. Brush the excess flour from the cookies, place them on the sheets and bake at 250F for 25 to 30 minutes. Store in an airtight container.
