Springerle (SCHPRIN-girl-eh) Cookies*
                        This superb recipe is compliments of "The-House-on-the-Hill"
                        company, which sells Springerle molds.  The company
                        recommends using LorAnn Flavoring Oils to make these delightful
                        Central European cookies.

                        Ingredients:
                        1/2 teaspoon baker's ammonia
                        2 tablespoons milk
                        6 large eggs
                        6 cups sifted powdered sugar
                        1/2 cup unsalted butter, softened
                        1/2 teaspoon salt
                        1/2 teaspoon LorAnn Anise or Lemon Flavoring oil
                        10 to 10 1/2 cups sifted cake flour

                        Directions:
                        Dissolve powdered baker's ammonia in milk in a small
                        bowl; let stand for 1 hour.  Let eggs stand at room
                        temperature for 30 minutes.  In a large bowl, beat
                        eggs with an electric mixer until thick and
                        lemon-colored, about 5 minutes.  Gradually beat in
                        powdered sugar until creamy and smooth.  Add butter
                        and beat again until creamy.  Add dissolved baker's
                        ammonia, salt, and anise or lemon oil; beat to mix.
                        Gradually beat in as much flour as you can with
                        mixer.  Stir in enough remaining flour to make a stiff
                        dough.  Cut off pieces of dough and knead on a
                        floured work surface until dough is stiff enough to roll
                        out and hold the design of the springerle mold.  Cut
                        cookies apart using a floured knife or cookie cutter.
                        Cover with a kitchen towel and allow to dry overnight.

                        Bake cookies on greased baking sheet in a 325 degree oven until
                        barely golden on the bottom, about 10 to 12 minutes.  Cool on
                        wire racks.  Store in tightly covered containers and allow to mellow
                        a week before serving.  Yield depends on molds used.  Makes
                        about thirty-six 3 1/2 inch cookies.

                        *Note:  this recipe can be made using 1 1/2 teaspoons baking
                        powder in place of the milk and the baker's ammonia, however the
                        cookies will not be as delicately textured.  If using baking powder,
                        add it with the salt to the batter.

                        *This recipe has not yet been tested.