Springerle (German Anise Cookies)
4 cups confectioners’ sugar
2 teaspoons lemon zest
4 ½ cups cake flour
1 teaspoon baking powder
4 drops anise oil
In a large bowl, beat eggs and sugar until light and fluffy. Stir in anise oil and lemon zest. Add flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hoursRoll out dough on floured surface to ¼ inch thickness. Use a springerle rolling pin to make the designs. Cut into 1 ½ inch rectangles, place on cookie sheet and let sit overnight, uncovered, in a cool dry place.
Preheat oven to 350 degrees F. Bake cookies for 15 to 20 minutes. Do not let cookies brown. Cool on wire racks.