This is one of my favorite cookie recipes. I made them for my Open Studio last year. Today I had to bake a batch of these cookies, and shoot a glamour photograph of them. I can't tell you why yet, but I promise to explain soon. In meantime, enjoy the recipe!
Spice Cookies
3/4 cup vegetable shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 cups all-purpose flour
2 tsp baking soda
1 tsp Chinese five-spice powder*
1 tsp ground ginger
1/2 tsp salt
turbinado sugar, for topping
*If you can't find five-spice powder in your grocery store, you can make you own:
1 tbs Sichuan peppercorns, or any peppercorns
6 star anise
1 1/2 tsp whole cloves
1 cinnamon stick
2 tbs fennel seeds
Grind in a spice or coffee grinder into a fine powder. Store in an airtight container.
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Using an electric hand mixer on low speed, cream together the shortening and sugar. Add the egg and molasses and beat until smooth. Add flour, baking soda, five-spice powder, ginger, and salt. Stir with a wooden spoon or rubber spatula until thoroughly incorporated. Dough should be stiff and somewhat dry. Roll the dough into 1 inch balls. Dip the tops of the balls in turbinado sugar. Place 2 inches apart on the prepared baking sheets. Bake for 12 minutes. Cool on wire racks. Makes about 3 dozen cookies.
Spice Cookies
3/4 cup vegetable shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 cups all-purpose flour
2 tsp baking soda
1 tsp Chinese five-spice powder*
1 tsp ground ginger
1/2 tsp salt
turbinado sugar, for topping
*If you can't find five-spice powder in your grocery store, you can make you own:
1 tbs Sichuan peppercorns, or any peppercorns
6 star anise
1 1/2 tsp whole cloves
1 cinnamon stick
2 tbs fennel seeds
Grind in a spice or coffee grinder into a fine powder. Store in an airtight container.
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Using an electric hand mixer on low speed, cream together the shortening and sugar. Add the egg and molasses and beat until smooth. Add flour, baking soda, five-spice powder, ginger, and salt. Stir with a wooden spoon or rubber spatula until thoroughly incorporated. Dough should be stiff and somewhat dry. Roll the dough into 1 inch balls. Dip the tops of the balls in turbinado sugar. Place 2 inches apart on the prepared baking sheets. Bake for 12 minutes. Cool on wire racks. Makes about 3 dozen cookies.
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