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Five-Spice Shortbread

By Ming Tsai

4.2

(3)

Editor's note: This recipe is from Ming Tsai's Simply Ming.

This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make classic shortbread, double chocolate-ginger shortbread, and caramel macadamia nut crunch.

Recipe information

  • Yield

    Makes 20 cookies

Ingredients

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

Preparation

  1. Step 1

    1. Preheat the oven to 325°F. In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.

    Step 2

    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.

    Step 3

    3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.

Reprinted with permission from Simply Ming by Ming Tsai. © 2003 Clarkson Potter
TagsCookieDessertNut FreeBakingStand MixerCookbooks
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