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.

Steps

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.