With electric mixer, beat eggs until doubled in volume and light lemon colored. Gradually add sugar while continually beating. Gradually fold in flour. Add anise oil, blending thoroughly. Mixture should be the texture of  heavy whipped cream, holding  to a wooden spoon.

Drop cookie mixture by teaspoons onto a greased baking sheet, spreading at least 1 inch apart. Top each cookie with a pinch of non-pareil sprinkles. Allow cookies to sit for several hours or overnight.

Bake in a pre-heated 350o oven for 15 minutes. Cookies will puff & bottoms will be slightly browned. Remove from pan & allow to cool thoroughly before packaging cookies.