After much experimentation, I found a way to give the savory “warm” five-spice taste to sweets by substituting powdered ginger for the peppercorns.

Ingredients

• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground star anise
• 1/4 cup turbinado or other granulated sugar
• 1 chilled log of Butter Shortbread Cookie Dough

Instructions

1. Preheat the oven to 325°F. In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.
2. Cut the chilled log into twenty 12-inch rounds. Dip one cut surface of each round into the spice mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.

Source: Ming Tsai