Spiced Ginger Shortbread Rounds

Spiced Ginger Shortbread Rounds

Five-spice powder and ginger add an Asian twist to these bite-sized shortbread cookies.

35 min. prep time
48 cookies
454 Ratings



3/4 cup Land O Lakes® Butter, softened
1/4 cup sugar
1 1/3 cups all-purpose flour
1 teaspoon Chinese five-spice powder
3 tablespoons finely chopped crystallized ginger


1/2 cup powdered sugar

teaspoons water

1 drop green food color
3 ounces vanilla-flavored candy coating (almond bark), melted


Combine butter, sugar and egg yolk in bowl; beat at medium speed until well mixed. Add flour and five-spice powder; beat at low speed until mixture starts to hold together; stir in ginger. Knead dough slightly until it is easy to shape.

Divide dough in half; shape each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate 30 minutes or until firm.

Heat oven to 350°F.

Cut each log into 24 equal slices with serrated knife using sawing motions. Place 1 inch apart onto ungreased cookie sheets, patting into shape if necessary. Bake 8-11 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.

Combine powdered sugar and water in bowl until smooth. Spread glaze in thin layer over each cookie. Let stand 5 minutes or until set.

Add food color to melted candy coating; mix until tinted. Spoon into bottom of small resealable plastic food bag; cut off small end of corner. Pipe tree shape on top of each glazed cookie by squeezing coating through hole. Let stand until set.

Recipe Tip

Chinese five-spice powder is available in the spice aisle or the Asian foods section of the supermarket.

Nutrition Facts (1 cookie)

Calories: 60

Fat: 3.5g

Cholesterol: 10mg

Sodium: 25mg

Carbohydrates: 7g

Dietary Fiber: 0g

Protein: 0g

Recipe #14272©2008Land O'Lakes, Inc.

Recipe Comments & Reviews

These cookies were perfect even after Christmas
I made these cookies 3 times in the past 2 weeks. My husband just loves them. I left the frosting off and made balls and rolled them in cinnamon sugar and flattened them with a glass. I also made them and used almond extract in them insted of the five spice and rolled them in powdered sugar when cooled. They are the BEST!!!
What a wonderful recipe! Easy to make, a snap to bake and decorate! Thanks!
My cookies were very delicious, especially with tea. However, mine came out a bit too tender to transport well.

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