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Serves/Makes:6 dozen cookies

  • 2 eggs
  • 1 cup (225 ml) sugar
  • 2-1/4 cups (525 ml) all-purpose flour
  • milk, as needed
  • Anise seed
  • Beat eggs and sugar about 5 minutes or until thick and lemon colored.
  • Mix in flour.
  • If dough is dry, stir 3 tbsp (45 ml) milk, 1 tbsp (15 ml) at a time, into mixture.
  • Cover; chill at least 2 hours.
  • Roll dough 1/8 inch thick on lightly floured board.
  • Press well-floured springerle form over dough to emboss designs.
  • Cut out cookies and place on cookie sheet liberally sprinkled with anise seed; let dry at least 10 hours.
  • Heat oven to 325 degrees (175 C.).
  • Place cookies 1/2 inch apart on ungreased baking sheet.
  • Bake 12 to 15 minutes or until light brown.
  • Immediately remove from baking sheet.

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