1 1/2 tablespoons crushed anise seeds
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 cups sugar
1/2 teaspoon vanilla extract
1/4 cup confectioners’ sugar
Springerle Rolling Pin or molds
Regular rolling pin
Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
Working with handfuls of dough, and using regular rolling pin, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners’ sugar over the dough.
With Springerle rolling pin or molds press firmly so the designs are imprinted on the dough. Cut each cookie along the lines between each. Lightly grease cookie sheets and dust with crushed anise. Place cookies on the sheets.
Once all the dough is rolled and cutout sprinkle with crushed anise and cover with tea towel to dry for 8 hours.
Bake cookies in preheated 250 degree oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.