Directions

• Line two baking sheets with parchment paper. Using a mixer fitted with a whisk attachment or by using good ol’ elbow grease, beat the eggs and salt until light and foamy. Gradually beat in the sugar (I do about 1/4 cup at a time) until thick and cream-colored. Be patient—this takes a while.
• Add the remaining ingredients and stir with a wooden spoon just until a dough forms. Turn out the dough onto a floured work surface. Knead it lightly for less than a minute, then pat into a rectangle 1/4-inch thick and just a little narrower than the springerle rolling pin (if you don’t have a springerle rolling pin, read on, I’ll get to this), sprinkling flour as needed to keep the dough from sticking to the work surface. If you have a springerle rolling pin, roll it over the dough, firm enough to make in impression but not so firm as to flatten the dough. Cut into individual cookies, following the pattern. Transfer to the parchment lined baking sheets and let stand overnight. (If you don’t have the rolling pin, roll the dough a smidgen thinner and simply cut into 2-inch by 1 1/2-inch cookies.) Let the cookies sit out overnight, unbaked.
• The next day, heat the oven to 325° F. Bake the springerles for 20 minutes, rotating the pans back to front halfway through baking. Do not let the springerles color. Let the cookies cool on the baking sheets. Store in an airtight container.