---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPRINGERLE COOKIE MIX (FROM GERMANY)
  Categories: Cookies, German
       Yield: 72 servings
  
       4 c  All-purpose flour
       1 ts Baking soda
       4    Eggs
   4 3/4 c  Powdered sugar; sifted
      20    Anise oil; drops
   1 1/2 ts Aniseed; crushed
  
   Sift together flour and soda. In large mixer bowl,
   beat eggs with electric mixer until light. Gradually
   beat in powdered sugar; continue beating on high speed
   about 15 minutes or until mixture resembles soft
   meringue. Stir in anise oil. Add about 3/4 of  the
   flour mixture and beat on low speed until combined. By
   hand, stir in the remaining flour mixture. Cover; let
   stand about 15 minutes. Divide dough into thirds. On
   lightly floured surface, roll each portion into 8
   square. Let stand for 1 minute. Dust a springerle
   (little horse) mold or rolling pin with additional
   flour. Press mold on dough hard enough to make a clear
   design; repeat for the remaining dough (Roll
   springerle rolling pin on dough, pressing hard enough
   to make a clear design.) With a sharp knife, cut the
   rolled cookies apart. Place on a lightly floured
   surface; Cover with a towel and let stand about 6
   hours or overnight. Sprinkle a greased cookie sheet
   with crushed aniseed. Brush excess flour from cookies.
   With finger, rub bottom of each cookie lightly with
   cold water. Place on prepared cookie sheet. Bake in
   300 degree oven about 18 minutes or until a light
   straw color. Remove to wire rack; cool.
  
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