These butter cookies get an earthy, spicy taste from five spice powder.
Adapted from McCormick's
- Yield:About 30 cookies
- Active time: 25 minutes
- Total time:1 hour 40 minutes
- 1 3/4 cups all purpose flour
- 2/3 cup finely chopped almonds
- 1 tablespoon Chinese five spice powder
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 1/2 teaspoon almond extract
- 1 tablespoon milk
- Sliced almonds, for garnish
In a medium bowl, whisk together flour, chopped almonds, five spice powder, and salt.
In a large bowl, beat together butter and sugar until light and fluffy. Add almond extract and milk and beat until combined.
Add flour mixture to bowl and beat until the dough begins to come together. Dough will be a little dry but you should be able to easily press it together with your fingers. Wrap dough in plastic wrap and let rest in refrigerator one hour.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Take dough out of refrigerator. Roll dough into 1 inch balls, then flatten between the palm of your hands. Place one sliced almond in the middle of each cookie for garnish.
Bake cookies until golden, about 12 minutes. Let cool on sheet for 5 minutes then transfer to a wire rack.