Let three eggs come to room temperature.
Mix up the batter. You will definitely want to use a standing mixer for this, unless you have way more patience than me.
Although the recipe calls for dropping the batter by teaspoon onto the baking sheet, I found it more efficient to pipe them using a pastry bag and round tip. The batter is a bit thin. I sprinkled the cookie sheets with the crushed anise shortly before baking.