---------- Recipe via Meal-Master (tm) v8.02
 
      Title: German Springerle Cookies
 Categories: Cookies, German
      Yield: 2 Servings
 
      4    Eggs
      1 lb Powdered sugar (4 c)
    1/4 ts Anise oil (20 dr); scant
      4 c  Flour; sifted
      1 ts Baking soda
           Anise seeds; crushed
 
  Preheat oven to 300°F. Beat eggs until very light. Gradually add
  sugar and beat 15 minutes at high speed until mixture resembles a
  soft meringue, this is very important; don't skimp on time. Add
  anise oil and blend gently. Sift together flour and baking soda and
  add to egg mixture at low speed. Cover bowl tightly for 15 minutes.
  Divide dough into thirds and roll each piece into an 8" square a
  little more than 1/4" thick. While working with one keep others
  covered. Let stand 1 minute. Dust springerle mold with flour and
  presss into dough. Cut cookies apart. Place on lightly floured
  surface and let stand overnight.

  Grease baking sheet and sprinkle with ansie seeds. Brush excess
  flour from cookies, moisten lightly with water and place on
  baking sheets. Bake about 20 minutes and store tightly covered.
  
  Recipe FROM: Fred's disks for Edna Cookbook
  
  Formatted by: Cathy Svitek
 
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