This sounds like my moms recipe. Will have to try it
QUOTE=SewingSew;7724195]Ube, In my Betty Crocker's Cooky Book, there is a recipe for Springerle. This is a cookbook with vintage recipes. It calls for 2 eggs, 1 cup of sugar, 2 1/4 cups all-purpose flour, and anise seed. Cream your butter and sugar and then stir in the flour until the batter is well blended and stiff. Refrigerate for 3 or 4 hours, and then roll out the dough on lightly floured surface to about 1/8" thick. Press a well-floured Springerle board or Springerle rolling pin down firmly on the dough to emboss the design. Cut out the little squares; let dry on a lightly floured board sprinkled with Anise for 10 hours at room temperature. Heat the oven to 325 degrees. Transfer to a lightly greased baking sheet. Bake 12 to 15 minutes. Makes 4 to 5 dozen cookies. This is a hard cookie that was brought to this country by German families.
Any baking specialty shop or maybe Amazon should have a Springerle rolling pin or board. You say that she used cookie cutters and iced them. Maybe you could try tweeking this recipe accordingly.[/QUOTE]