These cookies, essentially a sugar cookie dough with the addition of sweet Chinese spices, are the perfect tea ""bickie." They can stand up to plenty of dunking because of their crispy texture.


  • 1 1/4 cups unsifted all-purpose flour
  • 2 1/2 teaspoons Chinese five-spice powder
  • 1/4 teaspoon salt
  • 1/2 cup superfine sugar (SEE NOTE)
  • 1 stick unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract


1. Thoroughly stir flour, spices and salt in a small bowl. Set aside.
2. Using a hand mixer, cream sugar and butter in a large bowl until well combined. Add egg and vanilla extract and beat until fluffy; about 1 minute.
3. Add flour mixture and mix on low until just incorporated. Form dough into a disk, wrap in plastic and refrigerate for 1 hour.
4. Set rack at middle of oven and preheat to 375F (1900C). On a piece of plastic wrap, roll dough to 1/4-inch thickness. Slide wrap and dough onto a baking sheet and place in freezer for 5 minutes until firm.
5. Remove and quickly cut out cookies, space 1/2-inch apart on a parchment-lined cookie sheet and baked for 12 to 15 minutes or until edges are golden brown. Immediately transfer cookies to a wire rack to cool.
NOTE: You can make your own super fine sugar by pulsing 1/2 cup granulated sugar in a food processor for one minute.

20 2-1/2-inch cookies

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Submitted 6/13/05.
Source: Intenet/David Leite
Submitted By: Marlen
Chinese Spice Tea Cookies