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

Beat eggs in electric mixer at medium speed until fluffy. Then add sugar gradually, beating constantly. Continue to beat for 20 minutes more. Reduce speed of mixer and add flour which has been sifted with baking powder and salt. Beat another 3 minutes. Add anise. Drop by teaspoonfuls onto a well greased and floured cookie sheet swirling the dough to form a perfectly round cookie.

Let stand at least 8 hours to dry, preferably overnight. Bake at 325 degrees for about 10 minutes or until cookies are a golden color, not brown on the bottom. Store in airtight tin. Yield: about 5 dozen cookies.

NOTE: Addition of baking powder is an American innovation. Be sure eggs are room temperature.