Best 3 Five Spice Cranberry Mooncake Cookies From The Cookie Book Recipes
Embark on a culinary journey to the heart of Chinese tradition with our exquisite Five-Spice Cranberry Mooncake Cookies, a delightful fusion of East and West. These delectable treats, inspired by the iconic Mid-Autumn Festival delicacy, combine the classic flavors of Chinese five-spice powder with the tangy sweetness of cranberries, resulting in a symphony of flavors that will tantalize your taste buds.
Dive into the depths of our curated recipe collection, where you'll find variations of this mooncake cookie to suit every palate. From the classic Five-Spice Cranberry Mooncake Cookies, bursting with a harmonious blend of sweet, savory, and slightly floral notes, to the indulgent Chocolate Five-Spice Mooncake Cookies, where rich cocoa perfectly complements the aromatic spices.
For those who prefer a gluten-free option, our Gluten-Free Five-Spice Cranberry Mooncake Cookies offer a delightful alternative, without compromising on taste or texture. And for those with a sweet tooth, the Five-Spice Cranberry Mooncake Cookie Bars provide a generous serving of chewy, spiced goodness, perfect for sharing or enjoying as a special treat.
Each recipe is meticulously crafted with detailed instructions and helpful tips, ensuring that even novice bakers can replicate these culinary masterpieces in the comfort of their own kitchens. So, gather your ingredients, preheat your oven, and let's embark on a delicious adventure, celebrating the diverse flavors and rich cultural heritage that these Five-Spice Cranberry Mooncake Cookies embody.
CRANBERRY-FIVE SPICE COCKTAIL COOKIES
Instead of coffee and tea, pair this treat with a cocktail at your holiday party. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, shares her recipe using a Chinese spice mixture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 50
Number Of Ingredients 7
Steps:
- Toss 1 tablespoon sugar with frozen cranberries; set aside, stirring occasionally.
- In a small bowl, whisk together flour, Chinese 5-spice powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter on low speed until smooth and creamy. Add remaining 1/4 cup sugar and beat until well combined, about 2 minutes. Add egg and continue to mix 1 minute more. Mixture may appear curdled, but it will even out once dry ingredients are added.
- With the mixer on low, add flour mixture; mix until just combined. Stir cranberries and spoon into dough; discard any liquid in bowl. Mix just to incorporate, or fold in using a spatula.
- Turn dough out onto work surface and gently shape into a ball. Divide dough in half and pat each half into a disk. Working with one disk at a time, place dough between two sheets of wax paper and roll dough between sheets until it is 1/4-inch-thick. Slide dough, still between paper, onto a cutting board and transfer to freezer. Freeze for at least 1 hour or wrap in plastic wrap and freeze up to 1 month. Repeat process with remaining disk of dough.
- Preheat oven to 350 degrees with a rack set in center of oven. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
- Working with one piece of frozen dough at a time, cut out cookies using a 1 1/2-inch-round cookie cutter. Transfer to prepared baking sheet. Set aside scraps.
- Transfer baking sheet to oven and bake, until lightly golden around edges and cookies feel just firm to the touch, about 20 minutes. Transfer baking sheet to wire rack and let cool for 2 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely.
- Repeat process with remaining piece of frozen dough. Repeat rolling, freezing, and baking process with scraps from both dough halves.
SPICED CRANBERRY OATMEAL COOKIES
This is the best applesauce cranberry cookie recipe. These delicious cookies are full of pecans, dried cranberries and chocolate chips that lend crunch and sweetness. Every bite is packed with flavor! -Karie Saxton, South Boardman, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the butter, brown sugar and sugar blend until well blended. Beat in the applesauce, egg and vanilla (mixture will appear curdled). Combine the oats, flour, cinnamon, baking powder, salt and nutmeg; gradually add to the butter mixture and mix well. Stir in the cranberries, chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 71 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 36mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
FIVE SPICE
At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns (usually Sichuan or white). This one, adapted from Kian Lam Kho, the author of "Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking" (Clarkson Potter, 2015), includes Sichuan peppercorns to give the mix a characteristically numbing, tingly sensation on the tongue known as mala. Once the spices are toasted and mixed, the blend can be used both whole (simmered into stews, braises and soups) and ground (added to sauces, roasted meats and vegetables). Or, stir some salt into the ground blend and use it as a piquant table condiment: It's wonderful sprinkled on everything from barbecued meats to scrambled eggs.
Provided by Melissa Clark
Categories condiments
Time 5m
Yield 1/4 cup ground spice blend
Number Of Ingredients 5
Steps:
- Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
- To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Use Fresh Ingredients: The fresher the ingredients, the better the cookies will taste. If possible, use organic or locally-sourced ingredients.
- Cream the Butter and Sugar Thoroughly: This will help to create a light and fluffy dough.
- Don't Overmix the Dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
- Chill the Dough: Chilling the dough will help the flavors to develop and will make it easier to roll out.
- Use a Cookie Scoop: A cookie scoop will help you to create evenly-sized cookies that will bake evenly.
- Bake the Cookies Until They Are Just Set: Overbaking the cookies will make them dry and crumbly. Bake just until the edges are golden brown and the centers are set.
- Let the Cookies Cool Completely: Let the cookies cool completely on a wire rack before you store them. This will help them to keep their shape and texture.
Conclusion:
Five-spice cranberry mooncake cookies are a delicious and festive treat that are perfect for any occasion. With their unique flavor and beautiful appearance, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special cookie to bake, give these five-spice cranberry mooncake cookies a try. You won't be disappointed!
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