SPRINGERLE (MOLDED CHRISTMAS COOKIES)

      Title: SPRINGERLE (MOLDED CHRISTMAS COOKIES)
  Categories: German, Cookies, Desserts
       Yield: 12 Servings
  
       4 ea Eggs; Large
       2 c  Sugar
       1 ts Anise Extract
   4 1/2 c  Cake Flour; Sifted
  
   NOTE: These cookies are made with a special rolling pin or cookie
   cutters. Beat eggs until very light and fluffy. Gradually add sugar;
   beat for 15 minutes.  DO NOT underbeat. Fold in anise extract and
   flour. Roll dough 3/8-inch thick.  Thoroughly flour springerle mold
   or rolling pin. Press molds firmly to dough. Cut cookies apart and
   place on greased and floured cookie sheet.  Let dry overnight at room
   temperture, covered with paper towels, or uncovered.  Preheat oven to
   375 degrees F. Place cookies in oven and immediately reduce
   temperature to 300 degrees F. Bake for 15 minutes. Cookies should not
   brown.  Store cookies 2 to 3 weeks to mellow flavor. These cookies
   are very hard and may be used for dunking in coffee, tee or cocoa.
   For Christmas, paint designs with egg yolk colored with food
   coloring. Makes 6 dozen.
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