|The Christmas package clip-on earrings were my father's gift to my mother the day I was born.|
|These are Welsh Love Spoons - I had them made for us for Christmas 1996.|
|The center rolling pin was Ilsa's.|
|Many of the ornaments that you see here are form my Christmas trips to Germany.|
6 cups confectioners sugar
2 tablespoons finely grated lemon zest
1ounce (2 tablespoons) anise extract
6 cups flour
butter for greasing pans
4 tablespoons anise seeds (not fennel seeds)
Beat the eggs until pale and thick. Because you are using whole eggs, they will not form a ribbon when the beaters are lifted.
Little by little, add the sugar, scraping down the sides, until blended. Add the lemon zest and anise extract and beat to blend.
Using a wooden spoon, gradually add in the flour and mix to combine.
Grease two baking sheets well with butter. Sprinkle greased baking sheets with anise seeds and set aside.
With regular rolling pin, roll dough to slightly less than 1/2 inch thickness (1 centimeter). Flour Springerle rolling pin, or mold other decorative molds, and press firmly into the dough.
Cut dough along the line of the imprint and place cookies on the baking sheet atop the anise seeds. Let the cookies rest 24 hours, uncovered, before baking.
Bake at 350 degrees for 10 minutes. Cookies will lighten in color and become a pale straw color. Let cool and leave out to dry for several days. Store in an airtight container for three weeks before eating.
Makes 3 dozen cookies, depending on the size of your pin and molds.
Note: If you don't have a Springerle rolling pin, don't let that stop you. You can use many different kitchen objects to create beautiful patterns on your cookies.