Anise cookies

1.

Brush powdered sugar through a fine sieve. Beat the eggs, vanilla sugar and salt with the whisk of the hand mixer until thick and creamy. Add icing sugar by tablespoon and stir in. Sift the flour over it, add the aniseed and kirsch and knead in.

2.

Sprinkle 1 1/2 tablespoons of aniseed on two baking sheets lined with baking paper. Roll out the dough about 0.5 cm thick on a well-floured work surface. Cut out circles (approx. 3 cm in diameter) and droplets (approx. 4.5 cm in length).

3.

Place the cookies on the baking sheets and cover with a tea towel. Let rest overnight at room temperature. Bake in a preheated oven (electric stove: 150 ° C / convection: 125 ° C / gas: level 1) for about 20 minutes. Take out of the oven, place on a wire rack and let cool down. Store cool and dry in cans