Here’s another recommended recipe we found from EatingWell.
Reference Link:
Crisp Spice Cookies:

1. Heat a dry medium skillet over medium heat. Add sesame seeds, fennel seeds, star anise, stick cinnamon, cloves, peppercorns, and crushed red pepper. Toast for 4 to 5 minutes or until the mixture is fragrant, lightly toasted, and starting to crackle, stirring occasionally. Remove from skillet and let cool for 5 minutes.

2. Transfer spice mixture to a clean spice or coffee grinder. Cover and grind to a powder. In a small bowl, combine ground spice mixture, ginger, brown sugar, garlic powder, and salt. Rub about 1 tablespoon of the spice mixture on 1 pound of meat (see Tip) and cook as desired.

Tips

Tip: Choose from Sweet ‘n Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 1-1/2 teaspoons brown sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 5 cal., 58 mg sodium.

Suggested Meats: Scallops, shrimp, chicken breast, or lean pork

Storage: Store spice rub in an airtight container at room temperature for up to 1 month.

Jeannie notes.. Above is curated for evaluation and recommendation from EatingWell

Read full article here:
Crisp Spice Cookies

reco low-cal