My mother was a self-taught cook/baker and the first time she tried these cookies, she neglected to mention that we should not turn on the central heat in the morning as this would ruin her 'resting' Anise Drops. Well, I did and they did! She never tried again but, years later, was was curious to find out exactly how they were supposed to turn out. And, if you make them the evening before and let them sit on prepared baking sheets overnight without benefit of central heat, they turn out great.
Anise Drops
3 large eggs
1 cup granulated sugar
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon anise extract or 2-3 tablespoons anise seeds*
Beat the eggs until light and fluffy. Add the sugar slowly and continue beating after each addition. Beat for another ten minutes as you want to incorporate a lot of air. On a low speed, add dry ingredients. Stir in the extract or anise seeds.
Drop or scoop the batter onto parchment-lined baking sheets about 1/2-inch apart to allow for spreading. Try to swirl the top a bit on the rounded cookie. Let the cookies remain at room temperature about 8 hours or overnight to dry.
The next day, bake in a preheated 325-degree oven for about 8-10 minutes or until cookies are golden but not brown on the bottom. Remove cookies to a rack to completely cool. If all has gone well, the top should resemble a pale, crisp 'icing'. If not, you will still have an airy, tasty cookie and no one needs to know otherwise!
*I prefer using anise seeds as the taste is more subtle but it depends on how much you like the licorice overtones.
I've successfully add a bit of fresh lemon zest to the recipe which brightens the anise flavor nicely.
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