Anise Cookies No. 2


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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 4 eggs, separated
  • 1 lb. powdered sugar
  • Grated rind of 1 lemon
  • 4 cups flour (about)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon anise seed, pounded fine


Beat yolks of eggs until light and thick, whites until dry; then beat together, add lemon rind, and the sugar sifted, very gradually, beating all the time; then add flour with the baking; powder anise seed and salt. Knead, cover closely and let chill 2 or 3 hours; then roll, a small piece at a time, into a sheet inch thick; sprinkle lightly with flour, then press the wooden springerle mould down very hard upon the dough, to leave the perfect impression of the pictures on the dough. Cut out the little squares and set aside about 10 hours or over night to dry on a lightly floured board. Place on buttered tins and bake a light straw color in a slow oven.