Anise Cookies-Aniskager

Step 1: Sift flour and baking powder together.

Step 2: Beat the 4 eggs until thick and lemon-colored. Add the anise.

Step 3: Add the powdered sugar a little at a time, beating until well mixed. Beat in the dry ingredients alternately with the lemon peel in small portions until thoroughly mixed. Chill the dough 2 hours, or until firm.

Step 4: Grease cookie sheets lightly and sprinkle with a few anise seeds.

Step 5: Roll dough ½" thick on a lightly floured board, with a springerle rolling pin. Press the roller heavily on the dough to get a good imprint, and then cut the cookies apart along the border lines stamped between the designs.

Step 6: Lift the cookies carefully onto cookie sheets. Cover and let stand overnight in the refrigerator.

Step 7: Bake in a preheated 350° oven for 30 minutes until lightly browned. Remove with a spatula at once onto a rack to cool. When thoroughly cooled, store in a tightly covered crock or jar for at least 10 days. Cookies will keep for months.