---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Springerle (1993 3rd Place)
 Categories: Cookies, Holiday
      Yield: 84 Cookies
 
    1/2 ts Baker's ammonia
      2 tb Milk
      6    Eggs; at room temperature
  1 1/2 lb Confectioners' sugar (6 c)
    1/2 c  Unsalted butter; softened
    1/2 ts Anise oil
    1/2 ts Salt
      2 lb Cake flour (8 c); sifted
 
  Preparation time: 40 minutes
  Standing time: 1 hour plus overnight
  Cooking time: 10 to 12 minutes
  Aging time: 1 week or more
  
  Mash baker's ammonia with a rolling pin if it is not powdered.
  Dissolve it in the milk in a small bowl and let stand 1 hour before
  using.
  
  Beat eggs in large bowl of electric mixer until thick and
  lemon-colored, about 5 minutes. Gradually beat in confectioners'
  sugar until creamy and smooth. Add butter and beat again until
  creamy. Add anise oil, dissolved baker's ammonia, and salt; beat to
  mix. Gradually beat in enough flour to make a stiff dough.
  
  Cut off pieces of dough and work in more flour on a floured work
  surface until dough is stiff enough to roll out and hold the design
  of the springerle rolling pin or mold. Roll out on a lightly
  floured board with a floured rolling pin to 1/4" thickness. Press
  design on dough with a floured springerle rolling pin or mold. Cut
  cookies apart using a floured knife. Leave on work surface covered
  with a clean kitchen towel overnight.
  
  The next day, heat oven to 325°F. Bake cookies on greased baking
  sheets, until barely golden on the bottom, 10 to 12 minutes. Cool
  on wire racks. Store in tightly covered tins and allow to mellow at
  least 1 week before serving.
  
  Note:

  This recipe also can be made using 1-1/2 ts baking powder (in place
  of the milk and the baker's ammonia) and anise extract instead of
  anise oil. However, the cookies will not be as delicately textured
  and the anise flavor not quite as rich. If using baking powder, add
  it with the salt to the batter.
  
  Recipe by Connie Meisinger of Buffalo Grove

  Recipe FROM: Chicago Tribune 6th annual Food Guide Holiday Cookie
  Contest Dec 2, 1993
 
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