|Sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Cup (32 tbs), unsifted|
|Anise seeds||1 Tablespoon|
Beat eggs and sugar together by hand or with a mixer until lemon colored.
In a separate bowl, combine flour and anise seeds.
Gradually beat into egg mixture and continue beating until well combined.
With a pastry bag, pipe 1-inch circles onto greased cookie sheet, or put through a cookie press.
Refrigerate uncovered 6 hours.
Preheat oven to 300° F.
Bake 12 to 15 minutes, or until lightly golden.
May be stored in a tightly covered jar up to 1 week.