Springerlein (German Recipe)

From a
1909
cook book
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.

1 c. Powdered Sugar
4 Eggs
1 Lemon Rind, {grated
4 c. Flour
1/2 tsp. Baking Powder
.

Beat the Eggs thoroughly with the Sugar,
add the grated Lemon Rind,
Flour,
and Baking Powder,
sifted with the Flour,
and mix quickly into Loaf shape
without much handling.
Set in a cool place for 2 hours.
Flour a baking board,
roll out the Dough to 1/4 of an inch thick,
dust the mold with Flour,
press the Springerlein on it
tightly but firmly,
then turn it over
and carefully remove the Cakes.
Cut off surplus Dough,
put in the remainder,
and mold more.
Use as little Flour as possible in rolling out.
Put a cloth on the table,
sprinkle it with Aniseed,
lay the Cakes on it,
and let stand 12 hours in a cool room.
Bake in Buttered pans.
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