3 eggs, room temperature
1 c. plus 2 tbsp. sugar
1 3/4 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking powder
3 tsp. anise seed or 1 tsp. anise extract

Beat eggs with electric mixer at medium speed until fluffy. Then gradually add sugar, beating constantly, about 20 minutes more. Reduce speed. Add flour which has been sifted with baking powder and salt. Beat another 3 minutes. Add anise.

Drop by teaspoon onto a well greased and floured cookie sheet, swirl dough to form perfectly round cookies. Let stand for at least 8 hours to dry, preferably overnight. Bake at 325 degrees for 10 minutes until creamy golden not brown on bottom. Store in airtight tins. 5 dozen 1 1/2 inch cookies.