Springerli

Directions

1. 1
   Beat eggs and sugar until light and fluffy. Drizzle in anise oil when nearly complete.
2. 2
   Add flour gradually until dough is stiff.
3. 3
   Roll out 1/8 in thick and use a springerli mold if available.
4. 4
   Cut and let dry 10 hrs or overnight.
5. 5
   Bake on greased pans sprinkled with anise seed.
6. 6
   Bake for 15 minutes at 325°F.
7. 7
   Cookies will be soft when very fresh, but hard within 24 hours. Store in Airtight can for 3-4 weeks and they will soften slightly. These are often made the weekend after Thanksgiving for consumption at Christmas.