These famous German anise cookies are stamped with a wooden mold or roller into quaint designs and figures. If you have no mold, cut the dough into ¾ × 2 ½-inch bars. For a more pronounced anise flavor, add 1 to 2 teaspoons anise seeds to the storage container.

Whisk together in a medium bowl:

Lightly beat in a large bowl:

Add and beat until blended:

Stir the flour mixture into the egg-sugar mixture until well blended. Grease or line 2 baking sheets or cookie sheets with parchment paper. Sprinkle a clean work surface with:

Turn out the dough onto the work surface and sprinkle with a little more flour. Knead in enough flour to firm the dough and make it manageable. Divide the dough in half and wrap one half in plastic (do not refrigerate). Roll out the remaining dough to ¼ inch thick. Lightly dust a carved springerle rolling pin or cookie mold with flour; tap off the excess. Firmly roll the rolling pin over the dough to imprint designs, or press the mold firmly into the dough, then lift off. Cut the designs apart using a pastry wheel or sharp knife and arrange about ½ inch apart on the prepared baking sheets. Set the cookies aside, uncovered, for 10 to 12 hours.

Preheat the oven to 300°F. If desired, sprinkle the cookies with:

Bake until the cookies are almost firm but not browned, 18 to 25 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.