Chinese Five-Spice Cookies
(recipe, Martin Yan)
Here is a toothsome treat that will go perfectly with your tea. These almond-flavored cookies are enhanced with Chinese five-spice, a pungent mixture of ground cinnamon, cloves, fennel seeds, star anise, and peppercorns. The results are so buttery and delicious, they're sure to pull a disappearing act the minute you serve them. Better make a double batch if you expect company.
- 1 cup (½ pound) unsalted butter, at room temperature
- ½ cup sugar
- 2 tsp. almond extract
- 2½ cups all-purpose flour
- ¼ tsp. Chinese five-spice powder
- In the bowl of an electric mixer, beat butter until creamy. Beat in sugar and almond extract.
- In another bowl, stir together flour and five-spice. With motor running, gradually add to butter mixture, blending thoroughly. Shape dough into a patty, wrap in plastic wrap, and refrigerate until firm, about 30 minutes.
- Preheat oven to 325 degrees. Press dough into lightly floured cookie molds or place dough on a lightly floured surface. Roll into a sheet about ⅓ inch thick. With a 2-inch-round cookie cutter, cut dough into circles, or cut with a sharp knife into strips 2½ inches long and ½ inch wide.
- Place cookies 2 inches apart on an ungreased baking sheet. Bake until lightly browned, 25 to 30 minutes.
- Let cool on baking sheet for 5 minutes, then transfer to a rack and let cool completely. Store in an airtight container.