Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

In a separate large bowl, cream the softened butter and sugar together until the mixture is light and fluffy.

Beat in the egg, followed by the vanilla extract, crushed anise seeds, and optional brandy.

Gradually incorporate the dry ingredients into the wet mixture until fully combined.

Divide the dough into two portions, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.

On a lightly floured surface, roll out each portion to about 1/4 inch thickness.

Cut the dough into traditional shapes such as circles or crescents.

Roll each cookie lightly in granulated sugar and place them on an ungreased baking sheet.

Bake for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and transfer to a wire rack to cool completely.