Being German, and living in Swabia, where the Springerle have originated from, I am very happy to find this recipe in an American recipe collection! But I would like to add that you never use baking powder to make them, but hartshorn salt (ammoniumcarbonate), and the quantities are thus: 500g flour, 500 powdered sugar, 4 whole eggs, 2 knife's tips full of hartshorn salt, a handfull of ground anice. Otherwise the recipe sounds fine, hope some people will try it! It's not so easy, and it's the pride of every Swabian housewife when the Springerle come out! :)
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