From Bavarian Inn and made on NBC 25 Today.
SPRINGERLE COOKIES
3 ½ cups all-purpose flour
1 teaspoon baking soda
4 eggs
1 16-ounce package powdered sugar, sifted (about 4 ¾ cups)
20 drops oil of anise (about ¼ teaspoon)
Crushed anise seed
Cold water
1. In a small bowl stir together flour and baking soda; set aside.
2. In a large mixing bowl beat eggs with an electric mixer on high speed about 15 minutes or until thick and lemon colored. Gradually add powdered sugar, beating on low speed until combined, then on high speed about 15 minutes more or until soft peaks form. Add oil of anise. Beat in as much of the flour mixture as you can with the mixer on low speed (dough will be thick). Using a wooden spoon, stir in any remaining flour mixture. Cover bowl tightly with plastic wrap and let stand about 15 minutes for easier handling.
3. Divide dough into thirds. Roll one portion at a time into an 8-inch square about ¼ inch thick (keep remaining dough covered). Let stand 1 minute. Lightly dust a springerle rolling pin or mold with flour; roll or press into dough to make a clear design.
4. Using a sharp knife, cut cookies apart. Place on lightly floured surface. Cover loosely with a clean towel and let stand overnight.
5. Grease and sprinkle a cookie sheet with 1 ½ to 2 teaspoons crushed anise seed. Brush excess flour from cookies. With your finger or a pastry brush, brush the bottom of each cookie lightly with cold water; place on cookie sheet.
