Nini's Springerle Cookies

1/2 tsp. bakers ammonia (hartshorn)
2 Tb. milk
6 large eggs, room temperature
6 C. powdered sugar (1 1/2 lb)
1/2 C. unsalted butter (1 stick) room temperature
1/2 tsp. salt
3/4 tsp. flavor
2 Lb. box sifted cake flour (Softsilk)
more flour as needed (I used about 1 C. more)

Dissolve hartshorn in milk and set aside for 30 minutes or more.  Beat eggs until thick and lemon colored (10 minutes).  Slowly beat in the powdered sugar and butter.  Add hartshorn and milk, salt, and preferred flavoring.  Beat in as much flour as you can with the mixer to make a stiff dough. turn onto floured surface and kneed in enough flour to make a good print without sticking. Bake on parchment paper at 225*-300* until barely golden on the bottom 15-25 minutes depending on size of cookie.

I made 85 cookies.