I'm relatively obsessed with five spice. I have a tendency to use it in anything that calls for- or looks like it may call for- cinnamon. Don't get me wrong, cinnamon has its place. Heck, five spice has cinnamon in it. But, when you compare five spice to cinnamon... cinnamon shows up as a dowdy, quiet cousin who comes to visit from Iowa or Kansas and no, doesn't want to go out clubbing with you and your friends. Cinnamon wants to say home and do economics homework.
Five Spice Crispychews are the sophisticated version of a molasses cookie recipe I had. While the traditional molasses cookie is a bit up front in spiciness, Five Spice Crispychews flirt with you from across the room.
Five Spice Crispychews
1/2 cup butter-flavored Crisco (I don't recommend substituting)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup molasses (not blackstrap)
2 1/4 cup all-purpose flour
2 tsp baking soda
1/4 tsp salt
2 tsp Five Spice powder
1/2 tsp cinnamon
1 tsp vanilla extract
1/3 cup demarara sugar (or granulated sugar) for decoration
Cream the Crisco, butter, and sugars together until very well combined. Add egg and mix well. Add molasses and vanilla, mixing until thoroughly combined. In a separate bowl, mix dry ingredients, then add all at once to the butter mixture. Mix until all of the flour is combined. Cover and chill for 3 hours, or overnight.
Preheat oven to 350*F. Roll dough into 1 1/2 inch balls (about the size of a walnut.) Roll the balls in the demarara sugar and place on a greased or parchment-lined cookie sheet, leaving 2 inches between cookies. Bake for 11 minutes. Let cool for 1 minute before transferring to a wire rack to continue cooling.
Yield: 3 dozen