At SWEETTABLESCAPES, we make lots of treat-baskets for charities, auctions and other events. We have our go-to recipes, the all-time favorites that our recipients have come to expect as part of the selection; these include our gourmet chocolate-chip cookies, some financiers, brownies and other classics; but it is always good to try some new recipes, different flavors and textures to make it all a bit more interesting. Since we are making several such baskets in the next few weeks, we decided to give some new confections a chance. Here is our first new addition, from “Simply Sensational Cookies”: Five-Spice Snaps! These thin and “snappy” cookies are light and deliciously spicy. Give them a try!
1/2 cup packed dark brown sugar
2 1/2 to 3 tsp five-spice powder, to taste
1/4 tsp baking soda
1/4 tsp salt
1/2 cup dark corn syrup
1 large egg, at room temperature
2 1/2 TBsp corn oil or other flavorless vegetable oil
1 cup unbleached all-purpose white flour
Position rack in the middle of the oven; preheat to 350F. Generously grease several large baking sheets or generously coat with nonstick spray.
In a large bowl, thoroughly stir together the brown sugar, five-spice powder, baking soda, and salt until well blended. Vigorously stir in the corn syrup, egg, and oil until mixture is well blended and smooth. Stir in the flour just until evenly incorporated. If the mixture is very soft, let it stand to firm up for 5 minutes. Drop the dough by heaping measuring teaspoonfuls, spacing about 3 inches apart on the baking sheets to allow for a lot of spreading.
Bake (middle rack) one sheet at a time for 8 to 12 minutes or until the cookies feel almost firm when pressed in the middle, and are tinged with brown and slightly darker at the edges. Set the baking sheet on a wire rack, and let stand until the cookies firm up just slightly, about 1 minute. Using a wide spatula, immediately transfer the cookies to wire racks. Let cool.
(can be frozen for 3 to 4 weeks)