Five Spice Shortbread Recipes

SPICY GINGER SHORTBREADS

Steps:

• In large bowl, beat butter, granulated sugar, lemon peel and egg yolk with electric mixer on medium speed. Stir in 1 1/4 cups flour and the five-spice powder until dough holds together. Stir in ginger and pecans.
• Place dough on smooth surface sprinkled with 1 tablespoon flour. Divide dough in half. Shape each half into 6-inch log. Wrap in plastic wrap; refrigerate 1 hour.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat. Cut dough into 1/4-inch slices. Place 1 inch apart on cookie sheet.
• Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave baking chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Stir in powdered sugar and water. Add additional water, if needed, to achieve glaze consistency. Drizzle glaze over cookies. Let stand until set.

FIVE-SPICE POWDER

Steps:

• Combine all ingredients in blender or coffee grinder.
• Blend until finely ground.
• Store in airtight container.
• Keeps up to 2 months.
• Note: You could"roast" the whole spices a bit for a more intense flavor in a dry frying pan-- Watch closely to prevent spices from burning.

SPICED SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Combine flour, sugar, cinnamon, nutmeg, and cloves in a bowl. Cut in butter until the mixture resembles small crumbs. Pack the crumbs into a ball, then knead by hand until smooth.
• Lightly flour a work surface. Roll dough out into a thick disc, 1/4- to 1/2-inch thick. Cut out desired shapes using a cookie cutter. Place cookies on the prepared baking sheet. Gather scraps together, roll out, and repeat.
• Bake cookies in the preheated oven until edges are lightly browned, about 20 minutes.

FIVE-SPICE SHORTBREAD

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.

CHINESE FIVE SPICE

Steps:

• In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

FIVE-SPICE SHORT RIBS

Steps:

• Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
• Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
• Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by bit. Pour sauce over ribs, and serve.

CHINESE 5-SPICE COOKIES

Steps:

• Heat oven to 350ºF.
• Combine flour, five-spice powder, baking soda and dry pudding mix. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg. Gradually add flour mixture, mixing well after each addition.
• Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
• Whisk powdered sugar, water and extract until blended; brush onto cookies. Sprinkle with nuts.