|Anise seed||4 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel||1 Teaspoon|
|Vanilla extract||3⁄4 Teaspoon|
|Lemon extract||2 Drop|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
Lightly grease 2 baking sheets; sprinkle each evenly with 2 tablespoons aniseed.
Lay sheet of waxed paper on work surface and flour lightly.
Dust Springerle rolling pin or cookie molds with flour.
Beat eggs in medium bowl of electric mixer at medium speed until thickened and very light.
Gradually add sugar, lemon peel and extracts and beat until mixture forms a ribbon when beaters are lifted, about 4 to 5 minutes.
Reduce mixer speed to low and blend in 2 cups flour 1/2 cup at a time.
Mix in remaining 3/4 cup flour by hand.
If necessary, knead in 2 to 3 tablespoons more flour until dough is cohesive and fairly firm.
Knead dough in bowl 5 minutes.
Divide in half.
Wrap 1 half in plastic.
Working quickly to keep dough from drying, roll remaining half of dough out on floured waxed paper to thickness of 1/4 inch.
Firmly roll or press Springerle pin or molds into dough to imprint designs.
Cut designs apart using pastry wheel or knife.
Arrange cookies on prepared baking sheets. (Briefly knead dough trimmings and reroll; if dough seems too dry, dampen hands slightly before kneading.) Repeat rolling and cutting with remainder of dough.
Let cookies stand uncovered at room temperature to dry for at least 12 hours or preferably 24.
Preheat oven to 250°F.
Bake Springerle until nearly firm but not colored, about 25 minutes.
Cool on racks 4 hours.
If desired, dilute food colorings with water and apply light wash of color on raised areas of design; let stand until completely dry, about 1 hour.