2 cups sugar
5-6 cups all-purpose flour
1/2 teaspoon anise oil (or more to taste)
Beat eggs until lemon colored, then add the sugar
and continue beating for 15 minutes in electric mixer (one hour by hand).
Add anise oil and flour to make a dough which can be rolled. Roll out to
about 1/2-inch thickness and press with a springerle board or rolling pin.
Cut the cookies and let them dry overnight on
greased cookie sheets. Bake in a moderate oven (350°)
the next morning, watching carefully - they should not become golden colored,
but should remain quite pale. The tops of the cookies will puff slightly
but they will retain the shape of the design. These are quite hard and
crisp at first, but they will soften a bit with age. Great for dunking in
milk or coffee!
(Recipe is from my Mom, Nora Estrem.)