In a the bowl of a stand mixer with whisk attachment or in a large bowl with a hand held electric beater beat the butter, then add the sugar and beat again until fluffy. Add the egg and vanilla extract and beat until thoroughly combined.
In a medium sized bowl mix together the flour, baking powder and ground almonds together. Add the dry mix to the wet mix and beat on slow until the dough starts to come together. Turn the dough out onto the countertop and finish mixing by hand until the it is combined and smooth. Flatten the dough a little into a thick, round disc, wrap and refrigerate for at least 24 hours.
Remove the dough from the fridge and allow to come closer to room temperature otherwise it will be very hard to roll out. Preheat the oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats. Sprinkle 1 tbsp of anise seeds evenly onto each baking sheet (feel free to use more or less as your taste buds suggest). Set aside.
Roll the dough out to 1/4 inch on a lightly floured work surface using dustings of flour on top of the dough and on the rolling pin as required. Use a small cookie cutter to make desired shapes. Place cookies about 1/2 inch apart from each other on the baking sheets and gently press each one into the anise seeds. Bake for 10-12 minutes or until slightly golden brown on the edges.
Store in airtight containers or freeze them to keep away from hubby's sweet tooth! ;)