Recipe(tried): German Springerlie Cookies

This is my mother-in-law's recipe. It's been in her family (German descent)for several generations, and she's been making them herself for 60 years. My husband has been making ours for 29 years - sometimes with his mother's help!
Enjoy! CC

SPRINGERLIE

4 eggs
1 lb. powdered sugar
2 TBSP. butter or margarine
8 drops of anise oil or 3/4 TBSP. of anise oil
4 1/2 to 6 cups flour
1 tsp. baking powder

Beat eggs until light. Add sugar and continue beating until thoroughly combined.

Add anise oil to butter; mix into sugar mixture. Then add 4 1/2 cups flour which has been sifted with the baking powder (start with 4 1/2 cups flour and add more if needed, to make a stiff dough).

Roll to 1/2-inch thickness and press with springerlie mold (or cut with cookie cutters). Arrange on greased cookie sheet and leave exposed to air overnight.

Bake in 350 degree F oven for about 8-10 minutes or until lightly browned. Store in covered cookie jar.

A friend of ours said that her great aunt made these - but only on the night of a full moon. We've never tried that, but that custom may relate to the cookie rising process. Supposedly it makes better cookies.