| 1 | The flavor of anise in these light cookies makes them a great after- dinner dessert. |
| 2 | Some people prefer the center to be soft and chewy, but if you prefer the dry melt-in-your-mouth type of meringue, turn off the oven and, with the door closed, let them stand 30 minutes to an hour. |
| 3 | These cookies are generally baked on parchment paper, but we have found that regular bond paper makes a very acceptable substitute. |
| 4 | (by times food stylists) beat egg whites until frothy. |
| 5 | Add cream of tartar and beat to soft peaks. |
| 6 | Gradually beat in sugar. |
| 7 | Continue beating until stiff and glossy. |
| 8 | Beat in anise. |
| 9 | Using pastry bag, pipe onto parchment-lined baking sheets. |
| 10 | Bake at 275 °F. |
| 11 | 30 minutes. |
| 12 | Makes about 4 dozen kisses. |
| 13 | Note: if drier meringue is desired, turn off oven and let kisses stand in oven with door closed about 1 hour. |
| 14 | Each kiss contains about: 9 calories; 4 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; trace fiber. |
