Preheat the oven to 350℉. Position rack to middle.
Line a large baking sheet with parchment paper.
In a medium mixing bowl, sift together flour, baking powder and salt.
Add the anise seeds and the lemon zest to the dry ingredients. Set aside.
In a large bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
Slowly add sugar. Continue to whisk until well combined and slightly thickened.
Add the oil and the milk. Combine well.
Switch to flat blade attachment.
Add the sifted dry ingredients and mix until well just combined, dough will be soft.
Scoop dough with large sized cookie scoop and drop on a floured surface (approximately 3 tablespoons).
Roll out each piece in a 5 inch log about 1 inch in diameter.
Place about 2 inches apart on parchment-lined cookie sheet and gently press down to flatten slightly.
Bake for 12-14 minutes or until bottoms are lightly browned (this is a pale cookie).
Add more anise seeds. Feel free to increase the amount of anise seeds according to personal tastes.
Any shape will do. If you prefer stubbier cookies, roll to 4 inches and flatten to ¼ - ½ inch before baking.
This is a pale cookie. During the last minute or so, turn on the broiler to give these cookies a touch of color... make sure to keep an eye on them as they can easily burn.
Can I freeze these cookies? Yes, place in a freezer bag and freeze. They will keep for about 3 months.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.