Aniseplätzchen (Self-Frosting Anise Drops)

I'm going to bet Malcolm's Aunt Sherry made these when Mal and Maddie were due for a visit.

3 eggs, room temperature
1 c. plus 2 Tbsp sugar
1 3/4 c. flour
1/2 tsp baking powder
1 tsp anise extract
1/2 tsp salt

Beat eggs with electric mixer on medium until fluffy. Add sugar gradually and beat 15 to 20 minutes.

In another bowl, combine flour, baking powder, and salt. Lower mixer speed and add flour mixture to egg mixture. Beat another three minutes. Add anise and blend well.

Drop the dough by heaping teaspoons onto well-greased cookie sheets. Gently swirl the drops to form round cookies. Allow to stand, uncovered, eight hours or overnight.

Preheat oven to 325 degrees.

Bake for five to 10 minutes until cookies are creamy golden. Do not allow them to brown. While baking, cookies will divide into two layers with an “icing” coming to the top of each cookie.

Remove cookies to cooling racks immediately after taking from oven. Allow to cool completely.

Makes about 3 dozen.

One person has made comments

Can these go in the fridge overnight or would that spoil the separation process?

I'm really leery of raw eggs sitting out that long, but a good anise cookie is a thing of beauty indeed...