Anise Cookies:

Shamelessly Poached from Brighid's website:

Para hazer bizcocho (To Make Biscuit)

Take a dozen eggs, and ten of them without whites, and beat them in a kettle with one hand, and after they are well beaten cast in a pound of well ground sugar, and beat it well together with the eggs, and cast in a pound of very well sifted starch, and a little anise, and salt, and beat it a good while, and have a little oven, well-tempered, and make your squares of papers with your wafers underneath, and cast them there; and powder them with sugar on top, and watch them moment by moment, until they are done, and before watching them prick them with a knife, and if it comes out wet they are not cooked.

Anise Sugar Cookies
(2 batches)

2 large eggs
8 egg yolks
1 pound wheat starch (approx. 4 scant cups)
1 pound sugar (approx. 2 cups + 5 tablespoons)
2 teaspoons ground anise seed
1 teaspoon salt
additional sugar for sprinkling

Preheat the oven to 325 degrees. Place the eggs and egg yolks in the bowl of an electric mixer. Beat on medium for a minute. Gradually add the sugar to the eggs. Turn the speed to low and gradually add the starch, salt, and anise to the egg mixture. Beat on medium for 10 minutes. You will have a thick, fluffy batter.

Line cookie sheets with parchment paper. Alternatively, you may lightly grease the pans or use non-stick pans. Drop the batter by tablespoons 2 inches apart. After a moment, they will spread out on the pan, and will spread further during baking. Sprinkle lightly with sugar.

Place in preheated oven. Bake for approximately 10 minutes, until the cookies are set and a toothpick or knife-blade comes out clean. The cookies should not be browned on top; there should be no more than a slight hint of golden color around the edges. Remove carefully from the pan with a spatula. Cookies will be soft when they are first removed and may be prone to breakage. They become firmer as they cool. Cool on racks. Store after cooling in an air-tight container. Makes approximately 5 dozen 3-inch cookies.