---------- Recipe via Meal-Master (tm) v8.05
  
       Title: 1993 3rd Place: Springerle
  Categories: Cookies, Holiday
       Yield: 84 servings
  
     1/2 ts Baker’s ammonia
       2 tb Milk
       6    Eggs, at room temperature
   1 1/2 lb Confectioners' sugar
            (about 6 cups)
     1/2 c  Unsalted butter, softened
     1/2 ts Anise oil
     1/2 ts Salt
       2 lb Cake flour, sifted
            (about 8 cups)
  
      Preparation time: 40 minutes Standing time: 1 hour plus overnight
     Cooking time: 10 to 12 minutes Aging time: 1 week or more
   
      1. Mash baker’s ammonia with a rolling pin if it is not powdered.
     Dissolve it in the milk in a small bowl and let stand 1 hour before
     using.
   
      2. Beat eggs in large bowl of electric mixer until thick and
     lemon-colored, about 5 minutes. Gradually beat in confectioners' sugar
     until creamy and smooth. Add butter and beat again until creamy. Add
     anise oil, dissolved baker’s ammonia and salt; beat to mix. Gradually
     beat in enough flour to make a stiff dough.
   
      3. Cut off pieces of dough and work in more flour on a floured work
     surface until dough is stiff enough to roll out and hold the design
     of the springerle rolling pin or mold. Roll out on a lightly floured
     board with a floured rolling pin to 1/4-inch thickness. Press design
     on dough with a floured springerle rolling pin or mold. Cut cookies
     apart using a floured knife. Leave on work surface covered with a
     clean kitchen towel overnight.
   
      4. The next day, heat oven to 325 degrees. Bake cookies on greased
     baking sheets, until barely golden on the bottom, 10 to 12 minutes.
      Cool on wire racks. Store in tightly covered tins and allow to
     mellow at least 1 week before serving.
   
      Note: This recipe also can be made using 1 1/2 teaspoons baking
     powder (in place of the milk and the baker’s ammonia) and anise
     extract instead of anise oil. However, the cookies will not be as
     delicately textured and the anise flavor not quite as rich. If using
     baking powder, add it with the salt to the batter.
   
      Connie Meisinger of Buffalo Grove tied for third place with this
     recipe. from the Chicago Tribune sixth annual Food Guide Holiday
     Cookie Contest December 2, 1993
  
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