Beat 4 whole eggs until light and fluffy. Gradually add 1 pound sifted confectioners sugar. Beat 15 minutes until like soft meringue. Sift and measure 4 cups flour and 1 teaspoon baking soda. Blend flour into egg mixture; cover.

Let stand 15 minutes. Roll 1/3 of dough at a time to 1/4 inch. Dust Springerle rolling pin with flour and roll over dough, pressing hard enough to make clear design. Cut cookies apart. Sprinkle with Anise seed.

Cover with foil and let stand overnight. Bake 20 minutes at 300 degrees. Makes 4 dozen cookies. Store until ready to use.