Butter 2 baking sheets and dust with flour. Sift the powdered sugar and mix with the eggs, salt and vanilla sugar, if possible with an electric hand mixer in a bain-marie over medium heat until creamy.
Remove the mixture from the water bath, stir again until cooled and fold the sifted flour with the anise into the foam mixture.
Pour the batter into a piping bag fitted with a hole nozzle and pipe cookies about the size of a marrow on the baking sheets. Let the cookies dry for 12 hours at room temperature.
Preheat the oven to 140o. Bake the anise cookies for 20-30 minutes on the middle rack.
The cookies are done when they begin to brown slightly on the bottom, but the tops are still almost white.
Allow the anise cookies to cool and store refrigerated for 2-3 weeks before eating, if possible, to soften.
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