2 eggs
1 1/4 c. sugar
1 3/4 c. flour
Anise seed

Cream eggs and sugar until sugar is entirely dissolved. Add sifted flour to make a fairly stiff dough. Roll out about 1/8 inch thick on floured board. Press designs on with floured Springerle board or pattern rolling pin. Cut out the little squares and let dry at least 10 hours at room temperature (still on board). Bake on buttered tins sprinkled with Anise seed at 300 degrees for 25 minutes or until light brown. Requires patience, but well worth it!