Beat eggs until fluffy in mixer bowl at medium speed. Gradually beat in sugar. Continue beating 20 minutes more ( a must ). At low speed blend in flour, baking powder and salt. Add anise extract and beat only to blend. Drop by teaspoonful on greased and floured baking sheets about 1/2 inch apart. Swirl each to make a circular form. You can bake these two ways. Either let stand on baking sheets for 8 hours at room temperature ( to dry out ) or bake immediately. Either way bake at 325 degrees about 10 minutes or until firm looking or set. Cool on rack and store airtight. If made the first way to dry out these are a coffee dunker cookie or if baked immediately they are much softer and delicate.Either way they are delicious. I bake mine the second way.