---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Springerle Cookies
  Categories: Cookies
       Yield: 24 servings
  
       3    Eggs
   1 1/3 c  Sugar
   1 1/4 ts Grated lemon rind
     1/8 ts Baking powder
   2 1/4 c  All-purpose flour; to 2
            -1/2,divide
   1 1/4 ts Anise seeds; crushed
  
   Recipe by: Southern Living
   Preparation Time: 0:30
   Beat eggs at medium speed of an electric mixer until thick
   and lemon colored; gradually add sugar, and continue
   beating 5 minutes.   Add lemon rind, baking powder, and
   enough flour to make a soft dough, beating well.  Chill
   dough at least 3 hours. Let dough stand at room temperature
   15 minutes.  Turn dough out onto a floured surface; roll
   dough to 1/4-inch thickness using a regular rolling pin.
   Roll with a floured springerle rolling pin, pressing firmly
   to imprint dough.  Cut cookie squares apart.  Place cookies
   on a wire rack; cover with a paper towel, and let stand in
   a cool, dry place about 12 hours to set the design.
   Sprinkle anise seeds onto well-greased cookie sheets. Top
   with cookies, design side up.  Bake at 300 degrees for 15
   minutes or until light yellow, but not golden.  Cool on
   wire racks.  Yield:  4 dozen.
   
   NOTE: Springerle is a particular kind of cookie that
   originated in Europe and is made with a special rolling pin
   having a carved design embedded in the surface.  By rolling
   over the dough with this special pin, the design motif
   becomes imprinted on the dough. In addition to its
   distinctive design, the Springerle has a firm texture and a
   strong anise flavor that distinguishes it from other
   cookies.  It is traditionally served at holidays and other
   special occasions. When shaping Springerles, first roll the
   dough with a regular rolling pin, then with the carved pin,
   pressing firmly to imprint the design.  Cut the cookies
   into squares following the imprinted lines. Use this recipe
   to make Springerle Cookies.  It contains very little
   leavening, so the cookies won't rise too much and will keep
   their design during baking.
  
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