Mom's Anise Drops Democrat and Chronicle, Dec. 2014 Vintage Recipe contributed by Jolita Fornuto 1½ cup flour ¼ tsp. baking powder 2 eggs, beaten 1 cup sugar ½ tsp. anise extract Sift together flour and baking powder. Set aside. Beat eggs and pour into a liquid measuring cup; add enough water to make ½ cup liquid. Pour egg/water mixture into a mixing bowl and add sugar and anise. Beat on high speed (about 10 minutes) until the mixture is very thick and light in color and texture. Fold in the dry ingredients, sifting in about ¼ cup at a time. Drop the batter by teaspoons onto a greased cookie sheet about 2 inches apart. Set cookie sheet aside in a cool area (do not refrigerate) for 8 to 10 hours (or overnight). Do not cover them. Do not disturb the cookies as they rest. Bake at 350o for 5 to 6 minutes. Cool completely. "This cookie bakes into a chewy, anise-flavored treat with a crispy, frosting-like shiny coating....They are best when made a few weeks ahead and stored in an airtight container to enhance the flavor."

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