In a separate bowl, whisk together the all-purpose flour and the baking powder, and set aside.

In a stand mixer or hand mixer fitted with the whisk attachment, beat together the eggs, 1/2 cup of the powdered sugar, and salt until foamy.

Add the remaining powdered sugar to the mixer a little bit at a time.

Add the rosewater until just combined.

Add the dry ingredients to the dough and beat until evenly combined.

Divide the springerle dough in half, wrap each in plastic cling film. Chill for 4 hours.

Line two baking sheets with parchment paper.

Remove one-half of the Springerle dough from the refrigerator.

Sprinkle anise seeds over the baking sheets.

Roll out the dough on a lightly floured workspace.

Press a floured rose-patterned Springerle mold into the dough repeatedly to create rose impressions, and then use a square, rectangle, or round cutter to cut a cookie around the impressions.

Alternatively, flour a silicone rose-shaped mini cake mold. Instead of rolling out the dough, pinch off cookie-sized portions and press into the silicone mold wells, creating a rose-shaped cookie.

Place the cookies on the anise seed-sprinkled baking sheets and lightly press them into the anise seeds.

Repeat with the rest of the Springerle dough.

Let the unbaked Springerle dry on the baking sheets overnight.

The next day, preheat the oven to 350F.

Place the baking sheets in the oven and bake for 10-12 minutes.

Remove from the oven and transfer the Springerle to wire cooling racks. If you like, collect the extra toasted anise seeds off of the baking sheets and reserve for future use.

When the cookies have cooled enough to handle, transfer to a decorative platter. For a decorative serving touch, sprinkle some additional whole dried rosebuds and/or toasted anise seeds over the platter and serve.