Beat 1 pound powdered or granulated (I use granulated) sugar with 4 large eggs (not pullet) to a foam. Add 1 pound flour and 1/2 teaspoon baking soda (or 2 squares ammonia). I use ammonia but Norma made some last year, used soda and said they were good.

I weigh both sugar and flour. If your ammonia is powdered, be sure you get lumps out. I have dissolved it in a little water as it sometimes is so hard a rolling pin won't do it. Mix it with flour if dry; if you must dissolve it, add to egg mixture while beating.

I add all the sugar a little at a time while eggs are beating in the large mixing bowl. Flour I stir in, as it flies all over the place. This dough dries out easily, so while I roll out some I cover dish with a wet cloth (not in recipe, I just do it).

Now the rolling is the s____ job if your forms once stick. So I take just a little dough at a time. If it seems too sticky to your hands, just roll in a little flour and handle carefully.

It does not handle like other roll cookie dough, so I have plenty of flour on the board and roll the dough with my regular rolling pin about as wide as the Springerle roller and a little longer (you will sort of find which works best for you). I use the pastry board, but don't make it that long as the S roller makes it spread.

Roll it about 1/4-inch or a little thinner. Then I put flour on the dough, just rub some on so your dough is floury, getting edges good as usually that is where the form sticks. I also dust the roller with flour.

Start on the bottom and I put my hand in the middle of the S roller and press down a little, rolling upwards. Now I hope it didn't stick, as once it does, it is hard to get it clean and dry.

Cut apart and Pa's job is to put anise seeds under each cookie on the cookie sheet on waxed paper, towel, or wherever you put them to stand all night. I fill my cookie sheets and put the rest on a towel, cover with a towel, and let stand.

Bake in about a 250 degree oven or a little less, one sheet at a time. They should bake slow. Say, put a little wax or grease on the sheets a little before putting cookies on.

I never time anything, but must take 10 or 15 minutes to bake. Let them get just tan. Sometimes I lift one and if it comes off the pan, they are done. Try again.

If you use ammonia powder, use about 1 teaspoon. I work each little piece of dough as I use it, also work in the trimmings, as if you save all those for last, they might be partly dry. I don't press the roller clear to the edge. Lift it off when you get near the end.