Ingredients
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2 1/3 cups flour
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1 tsp baking soda
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2 tsp Chinese five-spice blend or pumpkin pie spice
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pinch salt
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1 1/4 cups sugar
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2 sticks butter
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1 large egg
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1 tsp vanilla extract
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1/4 cup confectioners' sugar, for dusting
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1 cup raspberry jam or Nutella
Steps
1
Mix flour, baking soda, 5-spice blend and salt in medium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.
2
Preheat oven to 375°F. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on parchment-lined baking sheets.
3
Bake until lightly browned, about 8 min. Cool.
4
To make cut outs: Chill the dough for 2 hours or overnight. Roll out on lightly floured surface to 1/8-inch thickness. Cut into squares or circles with fluted cutters. Place on parchment lined baking sheet.
5
Using smaller cutters remove a hole in the center of half the cookies, if desired. Refrigerate.
6
Bake until lightly browned, about 8 min. Cool.
7
Cover cookie bottoms with a thin layer of jam or Nutella. Place other cookies on top.
Comments
This dough is extremely versatile. Roll it out and make gingerbread men or other shapes, or cut circles or squares and sandwich together with jam or Nutella. Chinese 5-spice blend is a mix of ginger, cinnamon and anise. If you can’t find it in the baking section of your supermarket, replace with 1 tsp cinnamon and ½ tsp each ground ginger and ground nutmeg, or use pumpkin pie spice.