The dough for these cookies develops into two distinct textures as it bakes—a soft, chewy center surrounded by a wafer-like shell.
Recipe information
Yield
makes about 4 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Sift together flour, baking powder, and salt into a bowl.
Step 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 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 #806). Pipe 1 3/4-inch rounds onto baking sheets lined with parchment paper, spacing 1/2 inch apart.
Step 3
Bake cookies, rotating sheets halfway through, until tops crack and cookies are very pale, 8 to 9 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
