|Sugar||2 Cup (32 tbs)|
|Eggs||4 , beaten|
|Cake flour||4 1⁄2 Cup (72 tbs)|
|Anise oil||4 Drop|
|Anise seed||1⁄2 Teaspoon|
Beat whole eggs till thick.
Add sugar gradually, beating well between each addition until all is combined and then beat well for about 15 minutes.
This makes the finished cookies fine grained and light.
Add the anise oil and blend.
Fold in the flour lightly.
Roll out the dough about 1/2 inch thick.
Flour the springerli mold carefully and press firmly into the dough.
Remove mold and cut the cookies along the line of the imprint.
Place on greased cookie sheets.
Flour the mold each time it is used.
Sprinkle anise seed, if desired, on the greased cookie sheets before placing the cookies on them.
Let cookies stand overnight in a cool place to dry.
In the morning, place first in a moderate oven (375Â° F.) to set the shape but reduce the heat immediately (to about 300Â°F.).
In 15 minutes the cookies should be light in color with the appearance of having been iced.
Keep cookies in a tight can for two or three weeks before using to have the best flavor.
To soften them, put a cut apple in the can a day or two before using.
The apple also adds a delightful aroma to the cookies.