9 eggs
2 lb. powdered sugar
1/2 c. butter
1/2 tsp. anise oil
2 tsp. hartshorn (pulverized)
8 c. flour

Beat eggs, sugar, butter, oil and hartshorn for 45 minutes. Add flour until dough is stiff. Cover and refrigerate for 4-6 hours. Roll out on a floured surface to 1/4 inch thickness. Using a fancy designed rolling pin, roll over dough to make fancy imprints. Cut dough into squares.

Cover with a towel and let dry until morning. Bake on greased cookie sheet for 15 minutes at 325 degrees. This is very hard cookie. It has a licorice flavor, and is best dunked in coffee or hot tea.