FIVE-SPICE SHORTBREAD

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Five-Spice Shortbread image

Provided by Ming Tsai

Categories     Cookies     Mixer     Dessert     Bake     Freeze/Chill     Christmas     Cocktail Party     New Year's Day     New Year's Eve     Fall     Winter     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 cookies

Number Of Ingredients 7

2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground star anise
1/4 cup turbinado or other granulated sugar
1 chilled log of butter shortbread cookie dough

Steps:

  • 1. Preheat the oven to 325°F. In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.
  • 2. Cut the chilled log into twenty 1/2-inch rounds. Dip one cut surface of each round into the spice mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
  • 3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.

*** Explore more Five-Spice Shortbread Recipes »

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