These are wonderful, especially with tea. Adapted from a recipe in "Reader's Digest Cookies".
3 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1 1/2-2 tsp anise extract
2/3 cup butter
1 cup granulated sugar
grated zest of 2 lemons (use a Microplane for very fine zest)
3 large eggs
Preheat the oven to 375 degrees. Set out a cookie sheet lined with a silicone baking liner. Sift the flour, baking powder and salt into a medium bowl.
Beat the sugar and butter in the bowl of a mixer at high speed until creamy. Add lemon zest, eggs and anise extract, beating until just blended. Mix in the dry ingredients to form a stiff dough.
Divide the dough in half and form into two loafs, about 11" long, 3" wide and 1 1/2" high. Place the loafs three inches apart on the cookie sheet. Bake for 25-35 minutes, until firm to the touch. (Loafs should be completely cooked in the center for best results.) Transfer to a cutting board to cool for 15 minutes.
Cut on the diagonal into 1" slices. Arrange the slices cut-side-up on two cookie sheets and bake for 5-7 minutes more, until golden and toasted. Transfer to racks to cool.
Makes 25-30 cookies. These keep well in a sealed container for up to 7 days.