Springerles

4 eggs
1 lb. confectioner's sugar, sifted
3 to 4 cups flour
1/2 tsp. baking powder
1/2 tsp. anise oil

Beat the eggs 10 minutes with the electric beater, or 30 minutes by hand. You want the eggs to be good and yellow and thick.

Gradually add the powdered sugar. Continue to beat. Sift flour and baking powder together and fold in. The less flour, the more tender the cookies. Add anise oil.

Roll out on lightly floured board about 1/3 inch thick, but 1/2 inch thick might not be too thick if you press the springerle mold down hard. Mold should be well floured.

Blow off any extra flour on top of springerles.

Cut into rectangles marked by the springerle mold and place on baking sheets to dry out and set the design. This takes from 12-24 hours.

Bake on lightly greased baking sheets in 300 degree oven for about 20 minutes. They should be faint yellow but not brown.

Yield: 3-1/2 dozen