Makes about 32 cookies
My mother made these for us when we were growing up, and now we continue to make them every year! I prefer the look of a smooth cookie, so I don’t add in the anise seeds, but they are a wonderful addition if you like anise!
3 eggs, room temperature
1 cup plus 2 tbs sugar
1 3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp anise extract
1 tsp anise seeds (optional)
Line three cookie sheet with tin foil (the foil allows the cookies to be removed easily after baking). Grease and flour the foil sheets. In a large bowl with an electric mixer at medium, beat eggs until fluffy. Gradually beat in sugar. Continue beating for 20 minutes longer, at medium speed.
At low speed, beat in flour, baking powder and salt. Beat for 1 minute. Add anise and beat until just blended. (You may also add in anise seeds at this point, if using). Drop by teaspoonfuls, ½ inch apart, swirling each to make a circle. Let stand at room temperature, uncovered for 8 hours or overnight.
Preheat oven to 325ºF. Bake cookies about 10 minutes, or until smooth and firm.