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.