Chinese 5 spice ginger snaps

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Chinese 5 spice ginger snaps

½ c. butter, at room temperature
2/3 c. firmly packed light brown sugar
2 c. flour
2 tsp. Chinese 5 spice powder
1 ½ tsp. ground ginger
1 ½ tsp. ground cinnamon
½ tsp. baking soda
3-5 Tbsp. hot water

Cream together sugar and butter.  Sift flour and spices together.  Add flour mixture gradually to the sugar and butter.  Mix ½ tsp. baking soda with 3 Tbsp. hot water until dissolved and add it to the flour mixture.  If necessary, add some water, 1 Tbsp. at a time until a dough forms.

For refrigerator cookies, dough can be shaped into a log and wrapped in plastic wrap.  For cut-out cookies, shape dough into a flat disc and wrap in plastic wrap.  Chill until firm.  Slice cookie log into 1/8” slices.  Or roll out dough between two pieces of plastic using bamboo skewers as a thickness guide and cut out shapes using cookie cutters.

Place cookies on lined or greased baking sheets.  Bake at 375 degrees for 8-10 mins. until golden brown.