Chinese 5-Spice Shortbread-12 Weeks of Christmas Treats

Week three of 12 Weeks of Christmas Treats hosted by Brenda from Meal Planning Magic went much better than week two.  This week I returned to one of my family's favorite bar cookies.  Chinese 5-Spice Shortbread is sort of a merging of East meets West.  I added the Oriental spice to a Scottish type shortbread cookie.

This is a versatile recipe who's flavor can be easily changed.  Don't like Chinese 5-Spice, try cinnamon, nutmeg, cardamom, apple or pumpkin pie spice or other spices.  Also, try extracts such as anise, lemon, almond or rum instead of vanilla.

These easy to make bars will keep in an air-tight container up to 5 days.  (Believe me, these never last that long at our house.)

I have adapted the recipe from one originally appearing in Cooking Light magazine.

Chinese 5-Spice Shortbread
1/2 c. butter, softened
1/2 c. vegetable oil
1/2 c. sugar
1 t. vanilla
2 c. (9 oz.) all-purpose flour
1/4 c. cornstarch
1/4 t. salt
1 1/2 t. Chinese 5-Spice Powder

Place softened butter in the bowl of an electric mixer;  beat butter at medium speed for 2 minutes.  Add oil and beat at medium speed 3 minutes, until well blended.  Gradually add sugar, beating well.  Beat in vanilla.  Combine flour, cornstarch, salt and Chinese 5-Spice Powder and mix well to combine.  Add flour mixture to butter mixture, mixing at low speed just until blended.  Line a 9x13-inch baking pan with foil and spray with non-stick spray.  Turn dough into baking pan.  Place a piece of plastic wrap over the dough and press dough out to fill pan, making an even layer.  Bake at 350 degrees 30 minutes or until edges are slightly browned.  Remove pan from oven and cool on a rack for 5 minutes.  Cut into 32 bars.  Place bars on a rack and allow to cool.  Store in an airtight container up to 5 days.  Makes 32 bars.

 There is still plenty of time of join in this year's 12 Week's of Christmas Treats.  You can find all the necessary info here at Brenda's blog