1 cup butter or margarine, softened
2 cups sugar
4 eggs
¼ teaspoon anise extract
2 teaspoons vanilla extract
3 tablespoons anise seeds
5 cups self-rising flour

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in anise and vanilla extracts until well blended.  Add flour, one cup at a time, blending well after each addition.  Wrap in waxed paper; refrigerate 6 to 8 hours.

Preheat oven to 400°F.  Spray cookie sheets with non-stick vegetable spray.

Shape dough into walnut-sized pieces; place, 2-inches apart, on prepared cookie sheets.

Bake for 15 minutes or until golden brown.  Remove from cookie sheets; cool completely on a wire rack.

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