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Look for five-spice powder on the spice aisle or with the Asian foods in your grocery store. We love the spar- kle of sanding sugar used to coat the outside of the cookies, you'll find it in craft stores, Supermarket turbinado works well, too.

Five-spice Cookies

oz. whole-wheat pastry flour (about 2 cups)

five-spice powder

tsp.kosher salt

baking soda

packed dark brown sugar

unsalted butter, softened

large egg

coarse sparkling sugar or turbinado sugar

Preheat oven to 350°F. Whisk together flour, five-spice powder, salt, and baking soda in a medium bowl. Set aside.

Beat together brown sugar and butter in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Beat in egg. Add flour mixture, and beat at low speed just until combined.

Place sparkling sugarin a medium bowl. Roll dough into 25 balls (1 tablespoon each); roll in sugar to coat.

Arrange dough balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350°F until set and starting to brown around edges, about 12 minutes. Cool on baking sheets set on a wire rack for 2 minutes. Transfer cookies directly to wire rack to cool completely. Store in an airtight container up to 3 days.