Instructions: Beat the eggs, and gradually add the confectioners sugar. Gradually add the rest of the dry ingredients. If it gets too dry, you can wet it with 1/2 oz. of Ouzo, but this makes the cookies fairly strong. Chill covered for about 6 hours.

Put dough on a lightly floured surface, roll out, and press with a springerle mold (a square cookie mold with designs on it). Place cookies on a floured surface and allow them to dry out overnight (sounds odd, but youll get used to it after tasting the first batch). Grease a cookie sheet with butter or margarine lightly, and sprinkle it with some of the crushed anise seeds. Bake the cookies at about 250-275F for about a half an hour or until done.

DO NOT LET THEM TURN BROWN; they are supposed to be white. If you want a glossy sheen, brush them with an egg white before cooking.

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