3 eggs
1 c. powdered sugar (sifted)
1/2 tsp. vanilla
2 c. all purpose flour (sift before measuring)
1 tsp. double acting baking powder
1 1/2 tbsp. crushed anise

Beat eggs until light, gradually add sugar. Beat at least 3 to 5 minutes on medium with an electric beater. Then add vanilla. In separate bowl, resift flour with baking powder, then and anise.

Add flour mixture to the egg mixture and beat the batter another 5 minutes. Drop 1/2 teaspoon at a time, well apart on a cookie sheet lined with 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 for 18 hours.

Bake the cookies in a preheated 325 degree oven until they begin to color, about 12 minutes. When done, they will have a puffed meringue like top on a soft cookie base.