Recipe 5 of 175-Anise Drops

Anise (Pimpinella anisum, also anís (stressed on the second syllable) andaniseed) is a flowering plant in the family Apiaceae native to the easternMediterranean region and Southwest Asia. It is known for its flavor, which resembles liquorice, fennel and tarragon.

Recipe 5 of 175 is Anise Drop Cookies... not sure why they have "drop" in the title... they were piped onto the cookie sheet. (I used a ziplock bag and cut a hole in it) These cookies were very easy to make, and I think pretty tasty. Warning though...they have a licorice taste to them. Very light... almost snicker doodle-ish. Another warning: give room between cookies... they expand a lot.

Enjoy...
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3 large eggs
1 1/4 cups sugar
1 teaspoon anise extract

Directions
1. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl; set aside.

2. Put eggs in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until eggs are fluffy, about 3 minutes. Gradually beat in the sugar until incorporated, about 3 minutes. Mix in anise extract. Reduce speed to low; mix in flour mixture. Transfer to a pastry bag fitted with a coupler or a 1/2-inch plain tip (such as an Ateco No. 806). Pipe 1 3/4-inch rounds onto baking sheets lined with parchment paper, spacing 1/2 inch apart.

3. Bake cookies, rotating sheets halfway through, until tops crack and cookies are very pale, 8 to 9 minutes. Transfer to wire racks using a spatula; let cool. Cookies can be stored in airtight containers at room temperature up to 3 days.