When my husband and I were in college we would make a 2 hour drive to visit his German mother on long weekends. She would pack a coffee can full of these cookies for us to take back with us. Unfortuneately they would be gone by the time we drove back to our dorms. You cannot just eat one. I have tried other recipes, but this one works every time, forming that soft chewy bottom and high crisp top. When she passed away, I found her recipe written in German and had it translated. Also, don't make these on a rainy humid day.
Break eggs into measuring cup and add enough water, in necessary, to make 1/2 cup of liquid. Transfer to large mixing bowl and beat with an electric mixer until lemon colored, about 3 mintues. Slowly add sugar and beat until very thick, no less than 20 minutes.
Meanwhile, sift flour and baking powder together in a small bowl. Line cookie sheets with parchment paper or silpat.
Turn mixer to low. Add anise to the egg mixture, then slowly add the flour mixture. Beat another 3 mintues at medium speed.
Use a pastry bag or small cookie scoop to place small mounds about 1 inches apart on the lined cookie sheets. Place these uncovered, undisturbed, unrefridgerated, on a countertop for 12 hours.
Bake in a well pre-heated oven at 350 degrees for 12 mintues. Cool and store in an airtight container.