SPRINGERLE

4 eggs
1 pound powdered sugar - sifted
1 tablespoon grated lemon rind
4 1/2 cup cake flour - sifted
1 teaspoon baking power
anise seed

Beat eggs until light.  Stir in sugar.  Beat very well.  Add lemon rind and flour which has been sifted with baking powder.  Mix thoroughly.  Chill 1 hour.  Roll out to 1/2 inch thickness on a floured board about 1/3 at a time.  Make print.  Cut apart.  Grease cookie sheets.  Sprinkle with anise seed. Place cookies on sheets.  Let set 12 hours.  Bake at 275-300 degrees for about 20 minutes.  Cool.  Place in covered masonary jar, cover with wax paper and add some apple slices.  Store for 2 weeks.

Yield: 41 cookies