Beat eggs at high speed until thick and lemony yellow. About 10 minutes. 

Continue beating while slowly adding the confectioner’s sugar, 1/2 cup at a time until fully incorporated. Add anise extract.

Add baking powder. Continue beating while slowly adding the flour, 1/2 cup at a time until fully incorporated.

On floured wax paper, roll out the dough to 1/2 inch thickness. (You can do this in batches). If you have a springerle rolling pin with the embedded designs, lightly roll across the rolled out dough to stamp the designs. If not, cut the rolled dough in squares.

Sprinkle a light amount of anise seeds on lightly greased cookie sheets. Place the dough squares on top of the seeds, about a 1/2 inch apart. Let dry, uncovered, overnight (about 12 hours).

The next day, preheat oven to 250 degrees F.  Bake springerles 25-30 minutes until firm but still white. Remove to wire racks or wax paper to cool.

Any anise seeds that don’t stick to the bottom of the cookies can be brushed into the airtight containers with the cooled cookies. Flavors develop as the cookies are stored.