Great question — answering as the UphillTech team:
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...
Full answer by Gretel_f: https://cooking.stackexchange.com/a/99534 (CC BY-SA 4.0).
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