Cream together butter and sugar until light and fluffy.

Beat in the eggs one at a time until well combined and the mixture is fluffy.

Add the anisette extract and beat to incorporate.

In a separate bowl, whisk together the flour and baking powder.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Divide the dough in half.

Roll each half into a 1-inch thick rope.

Cut the ropes into 6-inch lengths.

Shape each length into an S shape.

Place the cookies on an ungreased baking sheet.

Brush the tops of the cookies with egg yolk.

Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optionally, dust the cooled cookies with confectioner's sugar.