4 eggs
1 lb. confectioners' sugar
1 tsp. lemon juice
4 1/2 "Swans Down" or cake flour, sifted 9 times
Pinch salt
2 tsp. baking powder
1 tsp. anise oil

Beat eggs, confectioners' sugar and flavorings at high speed for 30 minutes. Sift flour and baking powder into mixture a little at a time. Do Not use flour all at once. Dough should be right consistency to roll. Extra flour can be used for rolling out dough.

Chill dough an hour before rolling it into cookie dough thickness. However, before rolling, separate dough in half. Use Springerle rolling pin, and cut cookies in marked squares. Put closely, but not touching, on cookie sheet. Store overnight in a cool place. Bake at 325 degrees, ovens may vary, for 10 minutes. Cookie should just be starting to brown at bottom and pattern is set. It is not brown on top. Do not overbake.