Asian Spice Shortbread Cookies
We love the spices in this cookie, and you may find yourself using more or less of some of them, leaving some out, or even adding some of your own. It’s a fun one to play with. Hope you enjoy the ride!
Makes approx. 20 cookies
1 3/4 C (8 3 / 4 oz.) unbleached flour
1/4 C (1 1 / 3 oz.) rice flour
2/3 C (5 oz.) superfine sugar
1/4 t kosher salt
2 t ground ginger
2 t ground cinnamon
2 t ground cardamom
1/2 t ground cloves
1/2 t ground star anise
2 sticks of cold unsalted butter, cut into
small pieces and kept cold until ready to use
1/4 C turbinado mixed with an additional
1/4 t of star anise (optional)
Adjust an oven rack to the middle of oven and preheat the oven to 425º F. Line 2 baking sheets with parchment paper and set them aside.
In the bowl of an electric mixer, mix the first nine ingredients together. On a slow speed, add the cold butter and mix until soft damp crumbs form, about 3–4 minutes.
Remove the bowl from the mixer and fluff with your fingers in food-handler gloves, rubbing any remaining large pieces of butter bits into the flour mixture with your fingertips.
Form into a log about 1 3/4 inches in diameter. Wrap the log with plastic wrap and refrigerate for at least two hours or overnight.
When you are ready to bake, use a sharp knife to cut the log into 1/2 -inch slices and dip one cut side into the turbinado sugar mixture (if using).
Place cookies on the prepared baking sheets two inches apart. Reduce the oven temperature to 300º F when you place the baking sheets in the oven.
Bake until lightly browned (about 20 minutes) and cool on a wire rack.
Reproduced from "Biscotti, Bread and Breakfast" by Joanne Snow.
If you like this recipe, check out our cookbook. Cookies make great holiday gifts, and cookbooks are awesome gifts for that baker on your list. "Biscotti, Bread and Breakfast" is available on Amazon!