Make kuchen dough. Add a little cinnamon and mace and one teaspoon of
anise seed, well pounded, or flavor to taste. Let rise till very light,
then take out on mixing board and roll out to about one-half inch in
thickness. Cut in rounds three inches in diameter and lay on a
well-buttered pan, pressing down the centre of each so as to raise a
ridge around the edge. When well risen, brush the top over with
stiffly-beaten white of an egg and sprinkle with granulated sugar.