Step 1:Using a whisk and a large bowl, beat the eggs until light yellow, thickened and foamy.
Step 2:Add the confectioners' sugar a spoonful at a time and beat for 10 minutes.
Step 3:Dissolve the ammonium carbonate in the Kirschwasser. Add any clear liquid flavorings of your choice at this time.
Step 4:Mix the liquids into the confectioners' sugar mixture and beat another 10 minutes.
Step 5:Mix the flour in a spoonful at a time. The dough should be about as soft as sugar cookie dough before it is refrigerated. If it is too stiff, mix in a little more liquid.
Step 6:Knead lightly into a smooth ball, wrap in plastic foil, and refrigerate for 1 to 2 hours.
Step 7:Lightly dust your work surface with cornstarch. Using about 1/4 of the dough, roll it to just under 1/2-inch thick. Keep the rest of the dough covered so it does not dry out.
Step 8:Use Cookie Roller to imprint cookies. Note: Apply some olive oil on the Cookie Roller before imprinting. You will be able to imprint your beautiful designs easily onto your mold with our non-stick Cookie Roller.
Step 9:Cut out the imprinted shapes using a cutter designed for your cookie mold.
Step 10:Lay the cookies on a baking sheet or wooden board that has been lightly dusted with cornstarch. Sprinkle anise on a parchment-lined baking pan and set the cookies on top.
Step 11:Bake at 300 F/150 C for 10 minutes, then lower the temperature to 280 F/140 C and bake for another 10 minutes, until the underside starts to gain color. Try not to let the tops brown.
Step 12:Remove and cool. When cool, you can paint them with food coloring. Let the creativity within you flow!
Step 13:Store the cookies in a covered container with a slice of apple to keep them moist, and enjoy!