3 large egg whites
3/4 cup confectioners' sugar
1/2 cup all-purpose flour
6 tablespoons butter, melted
3/4 teaspoon anise extract
1/4 teaspoon salt

Preheat oven to 350 degrees F. Grease large cookie sheet.

In large bowl, with wire whisk, beat egg whites, confectioners' sugar, and flour until blended and smooth. Beat in melted butter, anise extract, and salt. Drop 1 heaping teaspoon mixture onto cookie sheet. Repeat to make 3 more cookies, about 3 inches apart. With small spatula, spread each cookie to a 3-inch round. Do not place more than 4 on the cookie sheet because, after baking, cookies must be shaped quickly before hardening. Bake cookies 5 to 7 minutes until edges are golden.

With pancake turner, quickly remove 1 cookie to wire rack. With hands, gently shape warm cookie to flute edges. Repeat with remaining cookies. If cookies become too hard to shape, return cookies sheet to oven to soften cookies slightly. Repeat with remaining batter. Batter will become slightly thicker upon standing. Store in tightly covered container.

Makes about 2 1/2 dozen cookies.