Ingredients

• 1 ½ pound confectioner’s sugar (about 6 cups)
• ½ cup unsalted butter (softened)
• ½ teaspoon anise oil
• ½ teaspoon salt
• 2-pound cake flour (sifted, about 8 cups)

Directions

• Directions
• Mash bakers ammonia with a rolling pin if its 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 confectioner’s sugar until creamy and smooth. Add butter and beat again until creamy. Add anise oil, dissolved bakers 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. 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 degrees. 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.