Springerle Cookies

4 eggs

2 1/4 C sugar

1 Tbsp Rum Extract

2 tsp Chinese 5 Spice

3 1/2 C flour

1 tsp baking powder

Beat together eggs and sugar, add extract and 5 spice.  Add Baking powder and flour to the sugar mixture.

On a floured surface roll dough to 3/8" thickness with a smooth rolling pin. To prevent dough from sticking; mix 2 tbsp flour and 2 Tbsp confectioners sugar and rub into Springerle Rolling Pin (A dry pastry brush works very well.) Using Springerle Rolling Pin; press firmly over rolled-out dough to leave picture impressions in dough.  Cut squares apart.  Place 1 1/2" apart on parchment paper.  Cover with towel for 12-24 hours to allow the design to set.

Bake at 300º for 10-12 minuets or until tops are pale and bottoms are lightly browned.

A light glaze made of confectioners sugar and milk may be brushed over tops while still warm to provide a shine.

Original Recipe (Anise)

Substitute Anise Extract for Rum Extract and Lemon Peel for Chinese 5 spice.  Dry cookies on a greased cookie sheet that has been sprinkled with 2 Tbsp Crushed Anise Seed.