Sieve powdered sugar. Beat the eggs in a mixing bowl with the hand mixer on the highest setting for 1 minute until frothy. Scatter powdered sugar, vanilla sugar and aniseed in while stirring in 1 minute and stir the mixture for another 2 minutes. Mix flour with baking powder, sieve and stir briefly twice on low speed.
Pour the dough into a piping bag with a star nozzle, sprinkle small stars that are as even as possible from above onto a baking sheet lined with baking paper and leave to dry at room temperature for about 60 minutes.
Then bake in the preheated oven at the middle shelf height at about 160 ° - 170 ° for about 12 minutes. The pastries should not turn brown.
Remove the cookies from the baking sheet with the baking paper and let them cool on a wire rack.
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