FIVE SPICE COOKIES Recipe
FIVE SPICE COOKIES Notes
I make cookies and snacks for our music rehearsal group each week at my home and always looking for unusual things. I made this up from other recipes I had, using ingredients in the home instead of the fancy stuff. It is delicious served with an herbal Lemon/Ginger hot tea.
- 1/2 Cup unbleached all-purpose flour
- 1/2 Cup whole wheat flour
- 1/2 Cup roasted almond slices
- 1/2 Cup (1 stick) unsalted butter, diced into 1/2 inch cubes
- 2 Tablespoons molasses
- 1 teaspoon Chinese 5-spice powder
- pinch salt
- 2 teaspoon almond extract
- powdered sugar for dusting cookies
Serves / Yields
Preheat oven to 325°F.
Place all ingredients (except powdered sugar) in the bowl of a food processor fitted with a metal blade. Pulse until the mixture looks like crumbs, then blend continuously until the dough gathers into a ball.
Remove dough from processor. Pinch off a walnut-sized piece of dough and roll it into a ball and place on an ungreased baking sheet. Press down lightly to flatten a little Bake for 20 minutes or until the cookies are firm to the touch. (Check cookies after 15 or 16 minutes to prevent burning) Cool the cookies for 10 minutes on the baking sheet, then remove to a wire rack to continue cooling. Once cookies are completely cooled, dust with powdered sugar if desired.
When you first process this, it will look like it's impossible to come together, but keep the processor on continuously until the dough forms a ball and pulls away from the sides.
I like to divide my dough into 4 pieces then the 4 pieces into 8 then the 8 into 3
This way you get same sized cookies, more or less.