|Sugar||2 Cup (32 tbs), sifted|
|Eggs||4 , separated|
|Ammonium carbonate cube|
|Anise oil||20 Drop|
|Grated lemon rind||1 Teaspoon|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Anise seeds||1 Tablespoon|
Stir sugar into beaten egg yolks.
Beat whites until stiff, add to egg yolks and sugar, and stir vigorously for 10 minutes either by hand or on an electric mixer using slow speed.
Crush ammonium carbonate thoroughly and add to mixture, along with anise oil and lemon rind.
Add flour in several portions, combining well.
Divide into 3 or 4 portions; turn one out onto floured board and place others in refrigerator.
Roll out 1/4-inch thick.
Dust springer-lie board by tying a spoonful of corn starch into a twist of cheesecloth and striking it lightly against the board.
Stamp sheet of dough firmly with the floured springerlie board.
Cut cookies apart between designs, transfer them to a lightly floured board or cookie sheet, cover with a dry towel, and let stand overnight.
When ready to bake, brush flour from dried surface with a camel hair brush, and rub underside carefully with cold water.
Place cookies on a buttered baking sheet sprinkled lightly with anise seeds.
Bake in a slow oven (275° F.) until cookies are a delicate straw color, about 40 minutes.
Cool on baking sheet; then store in covered jar or box.
Springerlie may be eaten immediately, but they improve with age.
They are a hard cookie.
Makes about 6 to 8 dozen cookies, depending on size and thickness.