3 eggs, separated
1 c. sugar
1 3/4 c. flour, sifted
1/4 tsp. baking powder (opt.)
3 to 4 drops anise oil

Beat egg whites until very stiff. Beat egg yolks adding sugar gradually until sugar is completely dissolved. Beat in egg whites. Fold in flour gradually. Add anise oil. Stir. Drop by 1/2 teaspoon onto slightly greased cookie sheet. Set in warm room for 24 to 48 hours. Do not cover.

Bake at 350 degrees for 10 minutes. Cool completely before removing from pan. Yield: 7 dozen. TIPS: Eggs should be room temperature. Never make these when humidity is high. They will not dry and will not raise. Very cold days are the best time.