Shortbread cookies with chinese 5 spice filling
Buttery shortbread cookies with a fun twist—topped with a sweet and slightly spicy Chinese 5 spice icing. They’re crisp, easy to make, and the perfect treat for any day when you want something a little extra special!
Ingredients
- 2 ½ cups all-purpose flour 340 g
- 1 ⅓ cups powdered sugar 100 g
- 1 teaspoon kosher salt 5 g
- 1 teaspoon vanilla
- 1 ⅓ cups unsalted butter, room temperature, cut into pieces. 300 g
Instructions
- Make the Dough: Cream butter and vanilla until fluffy. Mix in powdered sugar and salt. Gradually add flour until dough forms.
- Chill the Dough: Wrap dough in plastic and refrigerate for at least 1 hour until firm.
- Shape Cookies: Divide dough into 31.5g balls, dust with flour, and press into mooncake molds. Freeze shaped cookies for 20 minutes to preserve designs.
- Bake: Preheat oven to 350°F (180°C). Bake cookies for 10-12 minutes until edges are lightly golden.
- Make Icing: Whisk powdered sugar, heavy cream, and Chinese 5 spice into a smooth glaze. Adjust consistency as needed.
- Decorate and Serve: Drizzle icing over cooled cookies and sprinkle with Chinese 5 spice or nuts if desired.