Anise Cookies: Why 12-hour rest before baking? I have a recipe for an anise cookie that I've made several times. The ingredients are: flour, baking powder, salt, anise, eggs, vanilla. No butter or oil. The dough is rather sticky. The unusual thing about the recipe is that once the cookies are put onto a parchment-lined sheet, they sit for 12 hours (not in fridge) before baking. The results are excellent, especially for a no-fat cookie.  After the 12 hours, they still rise during baking and result in a delicious, chewy (not soft) cookie, my favorite cookie texture.

My question is: Why does it require a 12-hour rest on the counter? What is the purpose of the wait period? What creates the chewy texture?

[Today I decided to make them with 50% buckwheat flour. And I only let them rest 6 hours rather than 12. The result is tasty but not chewy. Buckwheat doesn't have gluten so this makes me wonder if the chewiness has to do with gluten development. Did I just answer my own question???]
There are different types of anise cookies. One particular type is a common guest on my German family's Christmas cookie tray. The recipe I use calls for a over night rest, too, and has a similar ingredients list to yours, so i assume you want to achieve this kind of cookie. It basically looks like a french macaron.

The resting time allows the cookies to dry out a bit and build a kind of skin. This is the reason for the chewiness, as the moisture is preserved during the baking time a bit more than it normally would (same as in bread making). However, it also creates a little signature "foot" (see french macaron). During the baking the cookies rise a little bit, but can't expand as they usually would, because of the skin. So instead they create the little foot.

My grandma was a very impatient person and didn't let them dry over night. She instead dried them in the oven at a low temperature (&lt;100°C) for about 15-20 minutes before baking. However, I like the texture more with the longer drying period. I find it produces a better moisture to crispiness ratio.