Springerle

Directions

1. 1
   Dissolve baking powder in milk in a small bowl.
2. 2
   Put the eggs in the bowl of an electric mixer fitted with the whisk attachment.
3. 3
   Beat eggs on high speed until very thick and lemon colored, about 10 minutes.
4. 4
   Gradually beat in sugar until creamy and smooth.
5. 5
   Add butter, 1 tablespoon at a time, beating on high speed, until creamy.
6. 6
   Add baking powder and milk, salt, anise extract, and lemon zest; beat to combine.
7. 7
   Add 6 cups flour, 1 cup at a time, mixing on medium-low speed after each addition.
8. 8
   Remove from mixer and stir in 3 more cups of flour, 1 cup at a time, until dough is stiff and well combined.
9. 9
   Transfer dough to a floured surface; knead by hand until dough is smooth and not sticky, adding more flour if necessary.
10. 10
    Divide dough into 4 pieces; wrap well in plastic wrap.
11. 11
    Dust a work surface with confectioners sugar; roll out 1 piece of dough 3/8 inch thick.
12. 12
    Using a pastry brush, coat a springerle mold with confectioners sugar.
13. 13
    Press mold into the dough; lift off.
14. 14
    Using a pizza cutter or knife, cut out cookie and slide it onto parchment-lined baking sheets; repeat, arranging cookies by size, about 1 inch apart.
15. 15
    Let stand uncovered for 24 hours.
16. 16
    Preheat oven to 220F.
17. 17
    Bake cookies, 1 sheet at a time, until completely dry, about 1 hour.
18. 18
    They will not take on any color.
19. 19
    Transfer to wire racks to cool.
20. 20
    Cookies can be stored in airtight containers at room temperature up to 3 weeks.
21. 21
    To make springerle, dough is rolled out on a work surface dusted with confectioners sugar, a mold is pressed into the dough, and the excess is trimmed away.