Springerle Cookies

• 3 large eggs
• 113 cups sugar
• 1 1/4 teaspoons lemon zest grated
• 18 teaspoon baking powder
• 2 1/4 cups flour, all-purpose
• 1 1/4 teaspoons star anise crushed

1. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, and continue beating 5 minutes.
2. Add lemon rind, baking powder, and enough flour to make a soft dough, beating well.
3. Chill dough at least 3 hours.
4. Let dough stand at room temperature 15 minutes.
5. Turn dough out onto a floured surface, roll dough to 1/4 inch thickness using a regular rolling pin.
6. Roll with a floured springerle rolling pin, pressing firmly to imprint dough.
7. Cut cookie squares apart.
8. Place cookies on a wire rack; cover with a paper towel, and let stand in a cool, dry place about 12 hours to set the design.
9. Sprinkle anise seeds onto well-greased cookie sheets.
10. Top with cookies, design side up.
11. Bake at 300F (150C).
12. for 15 minutes or until light yellow, but not golden.
13. Cool on

eggs, sugar, lemon zest grated, baking powder, flour

Taken from recipeland.com/recipe/v/springerle-cookies-35054 (may not work)