---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GERMAN SPRINGERLE COOKIES
  Categories: Cookies, German, Ethnic
       Yield: 2 servings
  
            -Fred’s Edna Data
       4    Eggs
       4 c  (1-lb) powdered sugar
      20    Drops anise oil (scant
            -1/4 teaspoon)
       4 c  Sifted flour
       1 ts Baking soda
            Crushed anise seeds
  
    Preheat oven to 300 degrees. Beat eggs until very
   light. Gradually add sugar and beat 15 minutes at high
   speed until mixture resembles a soft meringue, this is
   very important; don't skimp on time. Add anise oil and
   blend gently. SIft together flour and baking soda and
   add to egg mixture at low speed. COver bowl tightly
   for 15 minutes. Divide dough into thirds and roll each
   piece into an 8 inch square a little more than 1/4
   inch thick. WHile working with one keep others
   covered. Let stand 1 minute. Dust springerle mold with
   flour and presss into dough. Cut cookies apart. Place
   on lightly floured surface and let stand overnight.
   Grease baking sheet and sprinkle with ansie seeds.
   Brush excess flour from cookies, moisten lightly with
   water and place on bakinh=g sheets. Bake about 20
   minutes and store tightly covered.
   
    Source: Fred’s disks for Edna Cookbook
   
    MM by Cathy Svitek
  
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