Springerle, a Swabian picture cookie, from my brother Eberhard

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2 	eggs
200 g	confectioners sugar
1 	package vanilla sugar
225 g	flour
1	knife tip baking powder, too much and the Springerle will loose shape
	anise seeds

mix eggs, confectioners sugar vanilla sugar into a creamy consistency.
Add flour, baking powder.
Roll out dough.
Fill flour into a thin handkerchief and dust the springerle forms with that.
Press the forms into the rolled out dough.
Line a baking sheet with parchment paper, sprinkle with anise seed.
Cut out the shapes and place on the parchment lined baking sheet.
Dry in a cold place overnight, this will preserve the images when baking.

Bake at 130 C (= 266 F) for 25 minutes.
Store in a tin.