Eloise's Springerles

This is a recipe for a cookie that my grandmother Eloise would send to our family every Christmas.

This is a recipe for a cookie that my grandmother Eloise would send to our family every Christmas.

Ingredients

125 servings

1

Mix and set aside: flour, baking powder, salt
2

Beat the eggs in a mixer.
3

Add the powdered sugar and almond extract to the eggs. Beat this mixture 1/2 hour by hand or 15 min in the mixer.
4

Stir in the flour mixture. It may prove necessary to add up to 1/4 cup of water if the dough does not form a ball.
5

Knead the dough on a floured board.
6

Roll out the dough to about 1/4 inch thickness, press with a lightly floured springerle board or springerle rolling pin, and cut.
7

Put waxed paper on a tray, sprinkle paper with anise seed.
8

Place cut cookies on anise seeds.
9

Let stand overnight in a cool place.
10

Bake next morning, transferring cookies to a cookie sheet (I also use a silicone baking sheet) -- no waxed paper! -- before baking. The anise seed side of the cookies should be down.
11

Bake in a 350 degree oven until wheat colored (a very light brown color) about 10 minutes, but watch them closely.
12

Remove from pan with spatula, cool on trays, store in airtight containers for a week to season.