Spicy Asian ice box cookies

Introduce

Chef :

Richard Scott Cunningham

Spicy Asian ice box cookies

Ingredient

3 cups

up (2 sticks) unsalted butter,softened

1 cup

finely chopped crystalized ginger

2 tablespoons

Cooking instructions

* Step 1

Combine flour,ground ginger,baking soda,salt,5 spice powder,cloves and cinnamon in medium bowl;set aside

* Step 2

Beat butter and sugar with electric mixer on medium speed until creamy. Add molasses and egg; beat until light and fluffy. Gradually beat in flour mixture until well blended. Add crystallized ginger and orange peel. Beat until mixture forms dough.

* Step 3

Transfer dough to smooth,dry surface. Pat dough into 8x5 inch rectangle about 1 inch thick. Wrap in plastic wrap; refrigerate about 4 hours or until firm

* Step 4

Preheat oven to 350 f. Line baking sheets with parchment paper.

* Step 5

Cut dough into 1/4 inch thick slices. Place 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until cookies are deep golden brown. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely. Store in airtight container.

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