Let’s talk Holiday cookies.
My standards are chocolate chip cookies, and super spicy ginger snaps. But each year, I like to throw a new cookie into the mix to keep things interesting. This year, it’s these Five-Spice Shortbread Cookies with Candied Clementines.
I don’t even try to hide the fact that I love Chinese Five-Spice Powder. The five spices are: cinnamon, clove, star anise, fennel seed and Szechwan peppercorns. Traditionally, it’s more of a savory spice, but I love using it in desserts and drinks. It’s similar to pumpkin pie spice, but with a bit more intrigue. Here, I’m spiking a traditional shortbread cookie with a tablespoon of fresh, fragrant Chinese Five-Spice Powder. The rich buttery flavor of the shortbread works perfectly with the bouquet of pungent spices.
The cookies are finished with a slice of freshly Candied Clementine. Clementines just scream holiday to me, and I always have them in a bowl in my kitchen during the season. The Candied Clementines provide a mellow, sweet citrus note that really compliments the not-so-sweet cookie. They also give these cookies some contrast in texture. The cookies are tender and crumbly. The clementines are a bit more substantial with a pleasant chew. Continue reading for the recipe.