Springling – Great Grandma Morgenegg

Beat until fluffy:

• 6 eggs
• 1 pound sugar (approx. 4 cups)

Add:

• 2 teaspoons baking powder
• 1 teaspoon lemon juice
• 2 1/2 to 3 cups flour

This is a stiff dough. Roll out about 1/2 inch thick on floured surface using patterned rolling pin. Cut on lines. Leave on anise covered cookie sheet overnight covered with a cheese cloth or tea towel. (This is the original recipe. Grandma Morgenegg doesn’t leave overnight just cooks right away.) (Anise is a licorice flavor. If you don’t like that you can leave it out. I usually leave it out) If the dough it too soft to work with try chilling. You can also add a little more flour, but don’t add too much to make a tough dough.

Bake at 350 degrees for 10-12 minutes until edges are lightly golden.

This recipe was created by: Great Grandpa Adolph Jurgens (1839-1913, from Rehna, Mecklenburg-Schwerin, Germany, died in San Diego, California)