GERMAN SPRINGERLE COOKIES

      Title: GERMAN SPRINGERLE COOKIES
  Categories: Cookies, German, Ethnic
       Yield: 2 Servings
  
            -Fred's Edna Data
       4    Eggs
       4 c  (1-lb) powdered sugar
      20    Drops anise oil (scant
            -1/4 teaspoon)
       4 c  Sifted flour
       1 ts Baking soda
            Crushed anise seeds
  
    Preheat oven to 300 degrees. 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 inch square a little
   more than 1/4 inch 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 bakinh=g sheets. Bake about 20 minutes and store tightly covered.
   
    Source: Fred's disks for Edna Cookbook
   
    MM by Cathy Svitek
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