3 ¾ cups flour
½ teaspoon salt
2 cups sugar
Beat eggs until thick and lemon-colored. Add sugar gradually, beating constantly. Continue beating for 15 minutes. Sift together dry ingredients and fold into egg mixture. Roll dough out on lightly floured board into a rectangle about ¼” thick. Roll with carved rolling pin; cut cookies apart with sharp knife. Place on ungreased cookie sheet sprinkled with anise seed. Cover with towel and allow to dry out overnight. Bake at 375° for 5 minutes, then 300° for 25 minutes.
Anna Mary McVaney deGruyter
I have my mother’s carved maple springerle rolling pin, in use now for 60 years and still going strong. I have her regular rolling pin, too. My father loved these, and my brother and husband do. I’ve never cared for them much, but I enjoy making them.