Sinful to Springerle Early?

I'm wondering today...if it would be wrong to make Springerle early?? I make them every year for Christmas. They actually have become a favorite of my husband's family too! It just tickles me when my mother in law asks if I can bring them. It almost killed me when I was on the Celiac diet and couldn't eat them. Total torture...and for the record...YOU CANNOT MAKE THEM WITH RICE FLOUR...ewwww! Not the same!!!
I need a pretty rolling pin...to make pretty cookies like above...mine are not this pretty...at all...BUT MINE TASTE GOOD! I know that these sound gross to people...but they are addicting! Even to people who don't like licorice... I mean...they are "hide them from me already," GOOD. Of course, my Dad can sniff them out...I'm not kidding! You can't hide them....he WILL find them...that and the chocolate covered cherries...no matter how you wrap them! Love you Daddy!

For those interested...in the recipe...

Nana Ruth's Springerle

Anise seed
4 eggs
2 c. sugar
4 c. sifted flour
1 t. baking soda
2 t. anise extract

Beat eggs and sugar for 5 minutes. This step is important so your cookies will have a frosty top layer. Stir in all other ingredients except seeds. Roll out dough to 1/2" thickness. Roll once with Springerle pin to 1/4" thickness. If you have no pretty rolling pin...use bottom of pretty jar. Place seed on bottom of cookies. (with fingertip use tiny bit of water and then seed) Bake in oven (preheated to) 300 degrees for 15 minutes. Let mellow in a tightly covered container for about a week. (Snort...hahaha...R I G H T...that's a good one!)