Makes 3 to 12 dozen, depending on size of the plaque's cookies.

Ingredients

• 2 tablespoons whole milk
• 1 teaspoon baking powder
• 6 large eggs, at room temperature
• 6 cups powdered sugar (1½ pounds), sifted
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ teaspoon oil of anise or lemon or orange
• Lemon or orange zest, optional
• 1 2-pound box of sifted cake flour, plus 2½ additional cups for kneading

Procedure

1. Dissolve the baking powder in milk and set aside.
2. In a large mixing bowl, beat the eggs until they are thick and lemon-colored. This takes about 10 minutes in a strong mixer.
3. Slowly add the powdered sugar, then the softened butter, beating until creamy.
4. Add the baking powder mixture, salt, flavoring and, if desired, lemon or orange zest.
5. Gradually beat in as much flour as you can with the mixer, stirring in the remainder of the 2-pound box to make a very stiff dough.
6. Turn the dough out onto a floured surface and knead with the extra flour (at least 2 cups) until the dough loses its stickiness. The amount of flour to add depends on the humidity, size of eggs, etc.
7. On a smooth surface, well dusted with flour or powdered sugar, roll as much dough as you can handle comfortably to approximately 1/3" thick.
8. Dust the top with flour or powdered sugar. Gently and firmly press the springerle mold into the dough to imprint the design.
9. Cut the cookies apart using a knife, pizza wheel or pastry wheel.
10. Place the cookies on a kitchen towel or pastry cloth and allow to dry uncovered for 12 to 24 hours.
11. Bake on a greased or parchment-lined baking sheet at 225° to 325° F, just until the cookie bottoms are barely golden. To determine the correct time and temperature, test by using a single cookie. If the oven is too hot, the cookie will puff up and/or brown quickly.
12. Cool the cookies on a rack and store them in tightly covered containers or in zipper bags in the freezer. Springerle keep for months and improve with age - make them in October or November for Christmas.