My classmates' Moms had some fascinating things in their kitchens. I was amazed when I saw my first carved springerle rolling pin.
I'm not suggesting you go out and buy a springerle rolling pin.
This is the recipe for the dough.
I won't tell anyone if you use a regular cutter or slice the dough with a knife.
They taste good.
That should be enough for your guests.
grease cookie sheets
preheat oven to 350º
bake 30 min. until slightly browned
Sift together and set aside
4 1/2 cups sifted cake flour
1 teaspoon baking powder
Beat until thick and piled softly
1/4 teaspoon oil of anise
Add gradually, beating thoroughly after each addition
3 1/2 cups sifted confectioner's sugar
4 teaspoons grated lemon peel
Beat in dry ingredients in fourths, mixing thoroughly.
Chill dough until firm enough to handle (about 1 hour).
Turn half the dough onto a lightly floured surface
and roll 1/2 inch thick.
Press lightly floured springerle rolling pin into dough
or use cookie cutter.
Brush surface gently to remove excess flour.
With a spatula, carefully place cookies on cookie sheets.
Cover with waxed paper and let them stand overnight.
With a spatula, remove cookies at once to cooling racks.
When thoroughly cooled, store in a tightly covered jar
for 1 or 2 weeks.
Storage develops flavor and consistency.
Cookies will keep for months.
About 2 1/2 dozen cookies