Beat eggs until lemon colored, then add the sugar and continue beating for 15 minutes in electric mixer (one hour by hand).  Add anise oil and flour to make a dough which can be rolled.  Roll out to about 1/2-inch thickness and press with a springerle board or rolling pin. 

Cut the cookies and let them dry overnight on greased cookie sheets.  Bake in a moderate oven (350°) the next morning, watching carefully - they should not become golden colored, but should remain quite pale.  The tops of the cookies will puff slightly but they will retain the shape of the design.  These are quite hard and crisp at first, but they will soften a bit with age.  Great for dunking in milk or coffee!

(Recipe is from my Mom, Nora Estrem.)