Anise Cookies (Springerli)

2 Cups Fine granulated sugar
4 eggs
4 1/2 cups cake flour
4 drops of anise oil (anise extract add 1 tsp.)
Anise seed for pan

Beat whole eggs till thick. Add sugar gradually, beating well between each addition until all is combined and then beat well for about 15 min. This makes the finished cookies fine grained and light. Fold in the four lightly. Roll out the dough about 1/2 in thick. Flour the springerli mold carefully and press firmly into the dough. Remove mold and cut the cookie along the line of the imprint. Place on buttered cookie sheets. Flour the mold each time it is used. Sprinkle anise seed, if desired, on the buttered cookie sheets before placing the cookies on them.

Let cookies stand overnight in a cool place to dry. In the morning, place first in moderate oven(375) to set the shape but reduce the heat immediately to 300. In 15 minutes the cookies should be light in appearance of having been iced.

Keep Cookies in a tight can for 2 to 3 weeks before using to have the best flavor. To soften them, put a cut apple in the can a day of 2 before using. The apple also adds a delightful aroma to the cookies.