Variation on Springerles

Ingredients:
4 large eggs
2 cups sugar
4 1/2 cups sifted cake flour

1 1/2 t anise extract
1 t ground nutmeg
1/4 t ground cinnamon
dash salt

Beat eggs until very light and fluffy
Gradually add sugar; beat for 15 minutes (do not underbeat)
Add extract and spices; mix well
Fold in flour

Using flour liberally, roll dough 3/8-inch thick and use cookie cutters or springerle molds or springerle rolling pin to fashion shapes.

Place cookies on greased and floured cookie sheet and leave uncovered overnight. Cookies can be placed very close to each other as they will not spread.

Preheat oven to 375 degrees. Place cookies in oven and immediately reduce temperature to 300.

Bake for 15 minutes. Do not brown.

Make 2 to 3 weeks in advance in order for flavor to mellow. They can be left in non airtight containers so that they harden throughout and be used for dipping in coffee, tea, or milk.

I think of these as cookies for adults. They're not terribly sweet and fat free but are filling because they're so dense. I vary the spices I use such as cardamom/clove or lemon/clove.

They last virtually for ever.