I haven't made these in years, but I have been craving them of late. This is one of my German Grandma's recipes... and I have been missing her. Maybe I will make a batch and do a LO about them.
The licorice flavor is definitely there, but it is not over-powering as can be the case with some lebkuchen, the most familiar anise cookies from Germany. And as they are crunchy, they make good accompaniments to hot tea or coffee.
German Anise Drops: Ingredients: 2 eggs, 1 teaspoon anise seed (If you think the seeds will get caught in your teeth/dentures, you can sub in anise extract in the same amount), 1 cup sugar, 1 1/4 cups flour (you can double the recipe - my Grandma always did!)
Beat eggs and sugar together for 20 minutes with an electric mixer, (Yes, you read that right - 20 minutes!) starting on low, and slowly increasing the speed as the mixture thickens. Add anise seed, stir in flour gradually. Drop by half teaspoonfuls on greased cookie sheets.
Let stand overnight (cover with a clean tea towel) before baking at 325 degrees until pale yellow on the bottom - about 12 minutes. Cool on a wire rack. Makes about 45 1 1/2" cookies.
As it dries, the texture gets so it will be crunchy on the outside and a little chewy inside when baked.
Make sure you put the cookie dough portions out on the cookie sheets to rest overnight. Don't leave it out in the bowl. Otherwise just the outside of the big lump will get dry and when you drop the dough on the cookie sheets, most of it will be more doughy.