The dough for these cookies develops into two distinct textures as it bakes—a soft, chewy center surrounded by a wafer-like shell.

　　

Ingredients

makes about 4 dozen

　　1 1/2 cups all-purpose flour

　　1/2 teaspoon baking powder

　　1/2 teaspoon coarse salt

　　3 large eggs

　　1 1/4 cups sugar

　　1 teaspoon anise extract

　　

Step 1

Preheat oven to 350°F. Sift together flour, baking powder, and salt into a bowl.

　　

Step 2

Put eggs in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until eggs are fluffy, about 3 minutes. Gradually beat in sugar until incorporated, about 3 minutes. Mix in anise extract. Reduce speed to low; mix in flour mixture. Transfer to a pastry bag fitted with a coupler or a 1/2-inch plain tip (such as an Ateco #806). Pipe 1 3/4-inch rounds onto baking sheets lined with parchment paper, spacing 1/2 inch apart.

　　

Step 3

Bake cookies, rotating sheets halfway through, until tops crack and cookies are very pale, 8 to 9 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies