Servings: Makes 60 to 90 cookies

3 eggs 3 eggs
1 C sifted sugar 1 C sifted sugar
1/2 tsp vanilla ½ tsp vanilla
2 C all-purpose flour 2 C all-purpose flour
1 tsp double acting baking powder 1 tsp double acting baking powder
1-1/2 Tbs crushed anise seeds (I use spice grinder) 1-½ Tbs crushed anise seeds (I use spice grinder)

Beat eggs until light. Gradually add the sifted sugar. Beat at least 3 to 5 minutes on medium speed with electric beater, longer if beating by hand, then add the vanilla. Sift before measuring - 2 C flour, resift with the baking powder. Add the crushed anise seeds. Add flour ingredients to egg mixture and beat the batter another 5 minutes. Drop ½ tsp at a time, well apart on a cookie sheet lined with parchment paper (or foil). The dough should flatten to a 1-inch round but should not spread more. If it does, add a little more flour. Let the drops dry at room temperature 18 hours. Bake in a preheated 325F oven until they begin to have a puffed meringue-like top on a soft cookie base - about 10 to 11 minutes

Best made in the winter or cooler months as they do not do well if the humidity is above 50%. Don't skip the long drying period - or properly sifting ingredients as listed.  Best made in the winter or cooler months as they do not do well if the humidity is above 50%. Don't skip the long drying period - or properly sifting ingredients as listed.