|Flour||2 1⁄4 Cup (36 tbs) (Gold Medal)|
|Sugar||1 Cup (16 tbs)|
|Anise seed||1 Tablespoon|
Beat eggs and sugar together thoroughly.
Measure flour by dipping method or by sifting.
Stir in flour until dough is well blended and very stiff.
Refrigerate the dough for 3 to 4 hr.
Roll out dough about 1/8" thick on lightly floured board.
Press well-floured springerle board or rolling pin down firmly on dough to emboss the designs.
Cut out the little squares; let dry on lightly floured board sprinkled with anise for at least 10 hr.at room temperature.
Heat oven to 325° (slow mod.).
Transfer to lightly greased baking sheet.
Bake 12 to 15 min.