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Chinese Five-Spice Cookies

From the book Martin Yan’s Asian Favorites by
Yield 24 cookies


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
cups all-purpose flour
¼ tsp. Chinese five-spice powder


  1. In the bowl of an electric mixer, beat butter until creamy. Beat in sugar and almond extract.
  2. 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.
  3. 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.
  4. Place cookies 2 inches apart on an ungreased baking sheet. Bake until lightly browned, 25 to 30 minutes.
  5. Let cool on baking sheet for 5 minutes, then transfer to a rack and let cool completely. Store in an airtight container.

This content is from the book Martin Yan’s Asian Favorites by Martin Yan.

There is 1 comment on this item
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100% recommend this recipe
1. by anonymous on Aug 5, 2013 at 10:21 PM PDT

Tasty cookies, but I had to cut back the flour quite a bit. I also increased the sugar a little and doubled the spice. Try adding the spice to the butter mixture, then adding the flour a bit at a time so it doesn’t end up too crumbly to work with.

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