Preparation:
1.Coat four large baking sheets with butter and dust with flour. Shake off excess flour. 2.In a large bowl beat the eggs and sugar together with an electric hand beater for about 15 minutes, until they are thick, fluffy and lemon in color. 3.Add baking soda and anise, incorporate flour with a wooden spoon or hands, do not overwork dough. 4.Shape the dough into a ball, pat flour on top and bottom, then flatten. Place in the refrigerator for 30 minutes to an hour. 5.Quarter the dough and roll each quarter out into a rectangle about 1/4-inch thick on a lightly floured board. Press the cookie molds firmly down into the dough to print the pattern as deep as possible. Place cookies separately on the prepared baking sheets. 6.Let rest in a cool place overnight, then bake in a 325øF oven for 10-15 minutes or until pale cream color. 7.Remove to wire racks and allow to cool. 8.Place in an air-tight tin or box. |
