|Confectioners sugar||1 Pound|
|Anise extract/2 tablespoons anise seed||2 Teaspoon|
|Lemon||1⁄2 , rind grated|
|Sifted all purpose flour||4 1⁄2 Cup (72 tbs)|
|Baking powder||2 Teaspoon|
Cream the butter.
Gradually beat in the sugar.
Add the eggs, one at a time, beating well after each addition.
Beat in the anise extract (or seed) and lemon rind.
Sift the flour with the baking powder and salt; blend in.
Knead the dough briefly, adding more flour if necessary to keep it from sticking to your hands.
Chill until firm enough for rolling.
Roll out small portions at a time on a lightly floured board to about 1/4-inch thickness.
Flour a Springerle board or rolling pin and press (or roll) firmly into the dough.
Cut the cookies between the designs with a floured knife.
Set an inch apart on a lightly greased baking sheet.
Let stand at room temperature overnight to dry the tops and set the designs.
Bake in a 325° oven for 10 to 12 minutes, or until a pale yellow.(Watch carefully so that they don't over-brown on the bottoms.)