Anise Drops (Anisblachen) Germany

Yield: About 7 dozen

4 eggs
1 1/4 cups sugar
3 cups sifted flour
1 1/4 Tablespoons lightly crushed anise seeds

Beat eggs with sugar in a medium size bowl until mixture is very thick and
almost white. Resift flour and add gradually, blending well between
additions. Stir in anise seeds. Heat a cookie sheet and lightly butter
it, then chill it until completely cold. Drop dough from a teaspoon onto
the cookie sheet, leaving 1 inch between cookies. Let dry uncovered, at
room temperature over night. Bake in a preheated oven 300 F for about 20
minutes or until pale golden.