[cl-antoni_kenwa]

Sugar-Free Anise Cut-Out Cookies

The anise flavor is especially delicious with a cup of tea, and flavor will intensify a day after baking. From Naturally Sweet, by Fran Raboff & Lynn Bassler, 1993, The Crossing Press.
Yield: 36 Cookies

1-1/2 cups unbleached, all-purpose flour
2 teaspoons cinnamon
1 to 1-1/2 tablespoons whole anise seed
1/4 teaspoon salt
1/2 cup (4 oz.) coarsely chopped dates, well packed
3 tablespoons frozen apple juice concentrate, at room temperature
1/2 cup Imperial® 30% less fat margargarine
1 egg
1 teaspoons freshly grated lemon zest
1 egg
1 teaspoon frozen apple juice concentrate, at room temperature

Preheat oven to 375°F. Lightly spray 2 cookie sheets.

In a large bowl, stir together flour, cinnamon, anise and salt. In a blender or food processor, purée the dates and 3 tablespoons apple juice concentrate. Blend in the margarine. Blend in the egg and lemon rind, just stirring to blend. Form into a ball, adding more flour if the mixture is too sticky. If necessary, chill the dough until it is firm enough to roll.

Roll out dough to a thickness of 1/8-inch on a lightly floured board. Cut into fancy shapes. Place on the cookie sheets and brush with an egg wash made by beating the remaining egg with 1 tsp apple juice concentrate.

Bake cookies for 10 to 15 minutes. Let cookies cool briefly before removing to wire racks to cool completely.

Per Cookie:
47 Cal; 2gm Fat; 7gm Carb; 13mg Cholesterol; 38mg Sodium

Exchanges:
1/2 Starch; 1/2 Fat; 1/4 Fruit

[cl-antoni_kenwa]

Sugar-Free Anise Cut-Out Cookies

The anise flavor is especially delicious with a cup of tea, and flavor will intensify a day after baking. From Naturally Sweet, by Fran Raboff & Lynn Bassler, 1993, The Crossing Press.
Yield: 36 Cookies

1-1/2 cups unbleached, all-purpose flour
2 teaspoons cinnamon
1 to 1-1/2 tablespoons whole anise seed
1/4 teaspoon salt
1/2 cup (4 oz.) coarsely chopped dates, well packed
3 tablespoons frozen apple juice concentrate, at room temperature
1/2 cup Imperial® 30% less fat margargarine
1 egg
1 teaspoons freshly grated lemon zest
1 egg
1 teaspoon frozen apple juice concentrate, at room temperature

Preheat oven to 375°F. Lightly spray 2 cookie sheets.

In a large bowl, stir together flour, cinnamon, anise and salt. In a blender or food processor, purée the dates and 3 tablespoons apple juice concentrate. Blend in the margarine. Blend in the egg and lemon rind, just stirring to blend. Form into a ball, adding more flour if the mixture is too sticky. If necessary, chill the dough until it is firm enough to roll.

Roll out dough to a thickness of 1/8-inch on a lightly floured board. Cut into fancy shapes. Place on the cookie sheets and brush with an egg wash made by beating the remaining egg with 1 tsp apple juice concentrate.

Bake cookies for 10 to 15 minutes. Let cookies cool briefly before removing to wire racks to cool completely.

Per Cookie:
47 Cal; 2gm Fat; 7gm Carb; 13mg Cholesterol; 38mg Sodium

Exchanges:
1/2 Starch; 1/2 Fat; 1/4 Fruit