2 eggs
1 c. sugar
2 1/4 c. flour
Anise seed

Beat eggs and sugar together thoroughly. Stir in flour until dough is well blended and very stiff. Refrigerate dough for 3-4 hours. Roll out dough about 1/8-inch thick on lightly floured board. Press well-floured springerle board or rolling pin down firmly on dough to emboss the designs.

Cut out the little squares; let dry on lightly floured board sprinkled with anise seed for at least 10 hours at room temperature. Heat oven to 325 degrees. Transfer squares to ungreased baking sheet. Bake 12-15 minutes. Makes about 8 dozen cookies.