• Anise seeds (No? Use Anise oil, 12-14 drops or 1/3 teaspoon.)
• 4.5 cups sifted enriched all-purpose flour
• 1 teaspoon baking power
• 4 eggs (size large)
• 1 lb. powdered sugar
• 1 tablespoon grated lemon rind or lemon juice

Make three weeks ahead. Grease cookie sheet; sprinkle with anise seeds. Sift together flour and baking powder. Beat eggs until light; add sugar; beat till well mixed. Add lemon rind, then flour mixture. Mix well. Chill 1 hour or until firm enough to handle easily. Then, on lightly floured, cloth-covered board, roll to .5-inch thickness. Flour springerle mold well; press firmly into dough; remove mold. Mark rest of dough in same way, flouring mold each time. With knife, cut cookies along border markings. Place on cookie sheet, .5 inch apart; leave exposed to air overnight. Then bake until done. Store, covered, three weeks before using. They keep for months.

BBR notes: If not using springerle rolling pin, roll at least 1/4-3/8 inch thick. Will keep as a softer cookie.

Temp: 325 F. for 15 minutes. Yield: about 2.5 dozen.