Five Spice Sugar Recipes

CHINESE FIVE SPICE POWDER RECIPE

Steps:

• Toast any dry whole spices in a dry skillet, until fragrant, 2-3 minutes.
• Place all ingredients in a spice grinder (or coffee grinder) and grind until smooth.
• Smell the goodness.
• Store in a sealed, airtight spice jar -and for best flavor use within 6 months.
• Makes ¼ cup.

FIVE SPICE GINGER COOKIES

Steps:

• Preheat oven to 350F.
• In a bowl sift ginger, baking soda, five spice powder, nutmeg, cloves, cinnamon, flour and salt. Mix to combine.
• In a second bowl beat butter with sugars until creamy. Add egg and vanilla, beating some more. Add water and molasses mixing until everything is combined and smooth.
• Stir dry ingredients into wet ingredients. Add chopped crystallized ginger and mix until combined. Mixture may be sticky. At this point you can put in refrigerator to chill for 10 minutes for easier handling. Or if you're like me and didn't have time for chilling get right to work.
• Pour extra white sugar onto a platter or pie dish. Set aside.
• Shape dough into balls. I made the balls about 2-3 inches or big enough to fit into a 1/4 cup measure. Roll in white sugar until completely coated.
• I put four at a time on my cookie sheets, so they need to be spaced at least 2 inches for expansion. Flatten slightly with back of pan or flat cup.
• Bake large cookies for 14 minutes rotating pans half way through. Cool slightly in pan before removing to rack to let cool completely.
• If making cookies smaller adjust your baking time to 8-10 minutes.

FIVE SPICE

Steps:

• Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
• To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

CHINESE 5-SPICE COOKIES

Steps:

• Heat oven to 350ºF.
• Combine flour, five-spice powder, baking soda and dry pudding mix. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg. Gradually add flour mixture, mixing well after each addition.
• Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
• Whisk powdered sugar, water and extract until blended; brush onto cookies. Sprinkle with nuts.

FIVE-SPICE SUGAR RECIPE

Steps:

• In a tall, narrow, clear jar, roughly ⅓ to ½ cup in size, layer the ingredients, contrasting light layers with dark layers.
• Five Spice Sugar
• To use, shake jar or stir spices until blended.
• Sprinkle liberally onto buttered toast, sliced fruit, or tapioca pudding.
• Or sprinkle the sugar onto muffin batter in pans before baking.

5 SPICE SUGAR

Steps:

• For a gift: Layer in a 1/3-1/2 C clear, narrow jar.
• To use: Stir spices and shake on what ever you like.

FIVE SPICE SUGAR

Steps:

• mix together