Whisk together the flour and baking powder in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy – about 7 minutes.

Reduce the mixer speed to low and add the egg. Beat until fully incorporated.

Add anise extract and mix well.

Gradually add the flour mixture and beat until a soft, pliable dough forms.

Turn the dough out onto a sheet of plastic wrap, shape into a 12” log and refrigerate for 30 minutes.

Meanwhile, preheat the oven to 375 F.

Line 2 baking sheets with parchment paper or nonstick silicone liners.

Working with teaspoon-size pieces of dough, roll them one at a time between the palms of your hands into a 4” snake.

Shape the snake into a circle and twist the ends together a few times.

Place on a baking sheet.

Repeat with the remaining dough, spacing the cookies 2” apart.

Bake, switching and rotating the position of the sheets halfway through baking, until golden – about 13 minutes.

Cool on racks.

Repeat with remaining dough.

The cookies will keep, covered, up to 1 week.