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
Preheat the oven to 325°F. In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar. Alternatively, you can cheat and just use 3 tbsp of five-spice seasoning, plus the turbinado sugar.
Cut the chilled log into twenty 1/2-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.
Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.