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Springerles ver. 2
by Genie, Germany

type: rolled
makes: 4-7 dozen, depending on thickness

4 eggs
2 cups granulated sugar
grated zest of one lemon, optional
1/2 scant teaspoon oil of anise
1/4 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Beat eggs.
Gradually add sugar and beat until mixture is thick and light in color (at least 10 or 15 minutes with an electric mixer).
Add in anise, vanilla and lemon rind.
Mix flour, salt and baking powdered and add to egg mixture gradually.
Remove dough ball and knead for 10 minutes or until smooth on a surface that's been sprinkled lightly with flour.
Sprinkle with more flour if sticky.
Divide the dough in half, sprinkle rolling pin with flour and roll out about 3/8 - 1/2 inch thick on a well-floured surface.
Press out the cookie designs with a Springerle mould or rolling pin.
Cut the cookies apart with a sharp knife.
Put them on baking sheets lined with floured waxed paper. Let them stand
uncovered overnight (or 8 hours) to set the designs.
Preheat oven to 300F.
Bake cookies about 15 minutes. The top should be white, the bottom yellowish, but not brown.
Store in a tight tin with an apple on a slice of bread to keep cookies from drying out.

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