Sugar-Free Anise Cut-Out Cookies

Note from Cheri: 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. For lots more healthy, low fat and diabetic friendly recipes and information, click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods column, right here at Fabulous Foods.

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

Yield: 36 Cookies 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