DESCRIPTION: Melt-in-your mouth balls topped with crunch sesame seeds are a delicious, not too sweet, accompaniament to coffee or tea. Preheat oven to 400. Combine flour and baking soda, set aside. Beat together butter, sugar, anise seed and salt until light and fluffy. Beat in egg. Stir in flour in increments, blending after each addition. Divide dough into qurters and place all but one in refrigerator. With floured hands, roll rounded teaspoons of dough into 3 cm balls. Roll in sesame seed, pressing seeds in slightly, to coat all sides. Arrange balls 4 cm apart on greased baking sheets. Use the bottom of a glass to flatten balls to about 1 cm thickness. Repeat with remaining dough. Bake 6-9 minutes or until browned around edges. Cool on racks. These cookies are fragile, so store carefully in airtight container at room temp 10 days, freeze three months. From "THe Joy of Cooking," ----