|Confectionery sugar||1 Pound|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||1 Teaspoon|
|Grated lemon rind||1 Tablespoon|
|Anise seeds||1 Tablespoon|
Beat the eggs until fluffy, using an electric mixer set at medium speed.
Gradually beat in the confectioners' sugar; then continue beating on high speed for 20 minutes.
Sift 3 cups of the flour with the baking powder and salt.
Fold into the beaten egg mixture by hand.
Add the lemon rind.
Knead the dough briefly, add the remaining flour if necessary.
Roll out small portions of the dough on a lightly floured board to about 1/4-inch thickness.
Dust a Spring-erle board or rolling pin with flour and press or roll firmly into the dough.
Cut the cookies between the designs with a floured knife.
Set 1 inch apart on a lightly greased and floured cookie sheet, placing a few anise seeds beneath each cookie.
Let stand uncovered at room temperature at least 12 hours to dry the tops and set the designs.
Bake in a 275° oven for about 20 minutes, or just until very delicately colored with the appearance of having been iced.