¾ cup sugar
3 eggs
1¼ cups self-rising flour
1 teaspoon vanilla extract
1 tablespoon cocoa powder
¼ teaspoon anise extract

Preheat oven to 350°F.  Spray a cookie sheet with non-stick vegetable spray.

In a large mixing bowl, beat sugar and eggs until thick and lemon-colored.  Add flour and vanilla; beat until blended.  Spoon ¾ cup batter into a small bowl; stir in cocoa powder.  Stir anise extract into the batter remaining in the large bowl.

Spoon 1 teaspoonful anise batter in a long strip on prepared cookie sheet; spread to make a 5x1-inch strip.  Repeat to make 3 more strips.  Dot each strip with ½ teaspoon cocoa batter; swirl slightly.

Bake 5 to 7 minutes or until the edges are golden brown.  Quickly loosen the cookies; twist to spiral.  Cool on a wire rack.  Repeat with remaining batters, cleaning and spraying the cookie sheet between each batch.

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