Old Country Springerle

1 . Stage

Beat confectioners' sugar and eggs together in a large bowl until thick.

2 . Stage

Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.

3 . Stage

Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.

4 . Stage

Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.

5 . Stage

Preheat oven to 375 degrees F (190 degrees C).

6 . Stage

Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.