|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Grated lemon rind||1 1⁄4 Teaspoon|
|Baking powder||1⁄8 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs), divided|
|Anise seeds||1 1⁄4 Teaspoon, crushed|
Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, and continue beating 5 minutes.
Add lemon rind, baking powder, and enough flour to make a soft dough, beating well.
Chill dough at least 3 hours.Let dough stand at room temperature 15 minutes.
Turn dough out onto a floured surface; roll dough to 1/4 inch thickness using a regular rolling pin.
Roll with a floured springerle rolling pin, pressing firmly to imprint dough.
Cut cookie squares apart.
Place cookies on a wire rack; cover with a paper towel, and let stand in a cool, dry place about 12 hours to set the design.
Sprinkle anise seeds onto well greased cookie sheets.
Top with cookies, design side up.
Bake at 300° for 15 minutes or until light yellow, but not golden.
Cool on wire racks.