|Sifted confectioners' sugar||1 Pound (4 Cups)|
|Anise oil||20 Drop|
|Sifted enriched flour||4 Cup (64 tbs)|
|Crushed anise seed||1 Teaspoon|
With electric mixer, beat eggs till light.
Gradually add sugar and continue beating on high speed for 15 minutes or till like soft meringue.
Add anise oil.
Sift together flour and soda; blend into egg mixture on low speed.
Cover bowl tightly with waxed paper or foil and let stand about 15 minutes (for easier handling).
Divide dough in thirds.
On lightly floured surface, roll each piece in an 8-inch square, a little more than 1/4 inch thick.
Let stand 1 minute.
Dust springerle rolling pin or mold lightly with flour; roll or press hard enough to make clear design.
With a sharp knife, cut the cookies apart.
Place on lightly floured surface; cover with a towel-and let stand overnight.
Grease baking sheets and sprinkle each with 1 1/2 to 2 teaspoons crushed anise seed.
Brush excess flour from cookies; with finger, rub underside very lightly with cold water and place on baking sheets.
Bake in slow oven (300°) about 20 minutes, till light straw color.