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 2:00total time
4 dozen cookies
454 Ratings

Ingredients

Cookie

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

Glaze

1/2 cup powdered sugar
4

teaspoons water

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

Directions

Combine butter, sugar and egg yolk in large bowl; beat at medium speed until well mixed. Reduce speed to low; add flour and five-spice powder. Beat 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 until firm (30 minutes).

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 for 8 to 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 small bowl until smooth. Spread glaze in thin layer over each cookie. Let stand until set (5 minutes).

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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