Yield: 90 Drops
|3 eaches||Eggs (room temperature)|
|½ teaspoon||Baking powder|
|3 teaspoons||Anise seed (or 1 t anise extract or 1/4 t anise oil|
Preheat oven to 325 degrees. Grease and generously flour the cookie sheets.
Beat eggs with electric mixer until fluffy. Add sugar gradually, beating constantly; continue to beat for 20 minutes more. Reduce speed of mixer and add flour that has been sifted with baking powder and salt; beat 3 minutes. Add anise.
Drop by teaspoonsful on prepared cookie sheets, swirling dough to form round cookies. Let stand uncovered at room temperature for at least 8 hours.
Bake 10 minutes or until cookies are a creamy golden color on the bottom (do not allow bottoms to brown). Cookies form a cake-like layer on the bottom with a crisp "frosting" on the top.
Store in a tightly covered container.