I’d actually call these more of a butter cookie, than a sugar cookie. Of course, that’s probably because I didn’t roll them in sugar, as the recipe states. Despite the fact that I cheated and made my own change to the topping, the cookies are fantastic! I’m already a sucker for anything with citrus in it, but the five-spice was amazing! Excellent combination with only the best … real butter. 

Orange Five-Spice Sugar Cookies

from The Great Big Butter Cookbook: Because Everything’s Better with Butter, by Diana von Glahn

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 cup granualted sugar [7 oz]
• 2 large egg yolks*
• 2 tablespoons Chinese five-spice powder
• 1 tablespoon finely grated orange zest**
• 1/4 teaspoon salt [1/2 teaspoon]
• 4 cups all-purpose flour [18 oz]
• Decorative Sugar, for dusting [or use glaze recipe, below]

Using an electric mixer, cream the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, then stir in the five-spice powder, orange zest, and salt. Then stir [sift] in the flour. Continue to blend until the dough comes together and is evenly mixed.

Divide the dough into three flattened discs, wrap in plastic wrap and chill for at least three hours [1/2 hour] or overnight. [If you chill longer than 30 minutes, you’ll want to rest at room temperature before rolling out the dough, otherwise it will too stiff].

Preheat oven to 350º F. Butter [line with parchment paper] two baking sheets.

Work with one disc at a time; roll out to 1/8-inch thickness between sheets of lightly-floured wax or parchment paper [I found no need for the flour]. Using a knife or cookie cutters, cut the dough into shapes and place on the baking sheet [lined with parchment paper]. Work in batches, keeping the remaining dough chilled until you are ready to use it. For the best defined-shapes, chill the cookies on the baking sheets for about 5 minutes before baking [uh, I skipped this step, too].

Sprinkle the tops of the cookies with decorative sugar and bake for about 8 minutes, just until the bottoms are brown [I did five minutes, rotated the baking sheets, and baked another five minutes]. Transfer the cookies to a wire rack to cool [this is why parchment is so handy…you can just slide the entire sheet of parchment, cookies still on, to the wire rack to cool].

*Freeze the egg whites so you can bake the Mile-High Lemon-Buttermilk Cake with Lemon Filling another time (p. 398)

**Zest and freeze more orange zest to make the Bittersweet Chocolate Orange Butter (p. 456)

Easy All-Purpose Cookie Glaze

• 1 cup confectioners/powdered/icing sugar
• 1-2 tablespoons milk
• a few drops of flavoring [I used orange oil, to match the cookie flavor]

Blend well with fork, spread evenly on cookies, allow to harden.

In the spirit of the book, I invited my hubby to help me make the cookies, which truth be known, is something I don’t normally do. I really do display my OCD in the kitchen, especially when baking. As I said, the book commands a spirit of wanting to have the whole family help, resulting in the love and Spirit of the Holiday, not the perfect outcome. So, together we rolled the cookies and laid them on the sheet. Of course, I couldn’t totally let go of my OCD, so I would try and re-shape a few. There was an air of excitement as I pulled them out of the oven (after my yelp! from brushing my palm against the oven wall). We popped them in a paper bag full of powdered sugar to dust them and let them dry overnight.

I did sneak a taste before they were covered in sugar, and my first thought was they were so bland! After I completed the last step (rolling in sugar), they were so beautiful–and much tastier. They were delicious last night, but this morning they were fantastic! Truly a gift worth packaging and sharing with co-workers, neighbors and teachers. But, most importantly, it is a recipe the whole family can enjoy.

Sands

3 sticks butter, room temperature
18 tablespoons powdered sugar, sifted
4 tablespoons vanilla extract
2 tablespoons water
4 1/2 cups self-rising flour, sifted
3 cups chopped pecans
half box powdered sugar

Preheat oven to 325º F.

Cream butter and powdered sugar. Add vanilla and water. Gradually add flour. Stir in pecans. Form into rolls as large as your thumb. Bake for 15 minutes, or until lightly browned, on a greased cookie sheet.

Sift half a box of powdered sugar into a paper bag. While cookies are still warm, shake in the bag to coat. Let cool and store in a covered tin.

Yields 3 to 4 dozen.

(P.S. I did use walnuts, as opposed to pecans, and toasted them until slightly brown before chopping).

The cookies are fantastic, super easy, and really will draw your family together, no matter the ages.