Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
2
teaspoons Chinese five-spice powder
1/2
cup butter or margarine, softened
1
egg
1/2
cup sliced almonds
3
tablespoons coarse white sparkling sugar
Preparation
Heat oven to 350°F. In large bowl, combine cookie mix and five-spice powder until blended. Stir in butter and egg until soft dough forms. Stir in almonds.
Roll dough into 36 (1-inch) balls. Dip one side of each ball into coarse sugar. Place balls, sugar side up, 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until edges just begin to brown. Cool 2 minutes; remove from cookie sheets to wire rack. Cool completely. Store covered at room temperature.
