In days gone by, wood cuts to be used as cookie stamps were hand carved expressly for this purpose and were presented as gifts to mark special occasions. They were prized and used to adorn kitchen and pantry walls.

Preheat oven to 275°F.

Combine sugar and 1/2 cup water in a heavy bottomed saucepan.

Bring to a boil and cook without stirring until it reaches 230°F on a candy thermometer. Stir in orange peel, anise seeds, cinnamon, almond extract, ground nuts and enough flour to make a smooth dough.

Turn onto a lightly floured silicone baking sheet or other work surface, and when mixture is cool enough to handle, knead until smoothly blended, adding more flour only if necessary. The less flour used, the more tender the cookies will be.

Roll out until 1/4 to 1/2-inch thick. Cut into ovals 1 3/4 inches long and 1 1/4 inches wide. Using decorative stamps or a Springerle rolling pin, press designs onto dough. (Check the underneath of fancy cut glassware - some of these have pretty patterns you might be able to use; look for other patterns in everyday items, but be sure they are food-safe).

Cut cookies apart and gently lift with a spatula onto a buttered and floured cookie sheet.

Bake for about 40 to 50 minutes or until cookies are dry on the outside and still slightly moist in the center. They should not brown (they will appear almost unbaked in color). Remove from sheet and cool on wire rack.

Store in an airtight container.

Makes 4 to 5 dozen.

Submitted by: CM