SPRINGERLE

6 eggs

1 1/3 cup granulated sugar

3/8 tsp. baker's ammonia (see note)

1 or 2 drops pure anise oil

1/4 cup ground anise

3 cups cake flour

Anise seed, to taste

All-purpose flour, for rolling

Preheat oven to 400 degrees.

Beat eggs and sugar with an electric mixer at medium speed until smooth. Mix the baker's ammonia, anise oil and ground anise into egg-sugar mixture. Add the cake flour and mix until combined. Do not over-mix.

Knead dough on a flat surface coated with all-purpose flour. Dough is very sticky.

Roll out to 1/4- to 3/8-inch thickness. Cut into squares. Press squares with cookie press to form design on top.

Grease cookie sheet and sprinkle with anise seed. Place cookie squares design side up on top of seeds.

Bake 8 to 10 minutes.

Makes about 2 dozen.

Note: If you can't find baker's ammonia (ammonium bicarbonate) substitute 1/2 tsp. baking powder.