These are beautiful little biscuits my Grandmother used to make at Christmas. Use small eggs if you can.
I make these often. I use the bulk/bagged anise seed in the Hispanic food section, rather than the overpriced little jars in the spice section. Also, rather than beat the eggs and sugar that long, I just mix the two, then let them sit until the sugar is dissolved (which is the whole point, anyway). Yummy, always! I like mine a bit on the chewy side. - 29 Dec 2007 (Review from Allrecipes USA and Canada)
You left out: drop by teaspoonfulls on a greased & floured pan (or use Pam for Baking - works better). Then let dry for 8 hours (or overnight)before baking. Cookies will then develop the propper frosting-like crust on top. You can't make these cookies in rainy or humid weather. - 01 Dec 2009 (Review from Allrecipes USA and Canada)
I made my cookies much larger than teaspoon drops and they turned out wonderfully. Let them bake longer (until edges are slightly brown - like the color of antique book pages). - 01 Dec 2002 (Review from Allrecipes USA and Canada)