These spiced sugar cookies retain their round shape and fair color during baking. We rolled them in sanding sugar.

Prep: 45 minutes   
Bake: 10 minutes/batch   
Oven: 350º

1 cup dried tart or sweet red cherries
1/2 cup brandy
1 cup butter, softened
3/4 cup granulated sugar
1 egg
1 egg yolk
2 1/2 cups all-purpose flour
1/2 tsp. Chinese five-spice powder
1/4 cup coarse sanding sugar or granulated sugar

1. In a small saucepan combine dried cherries and brandy. Heat just to simmering; remove from heat. Let stand for 30 minutes. Drain, reserving liquid.

2. Meanwhile, in a large bowl, with an electric mixer, beat butter until light and fluffy. Add 3/4 cup granulated sugar; beat until combined. Beat in egg, egg yolk, and 2 teaspoons of the reserved brandy (discard remaining). Add flour and five-spice powder and beat until combined, scraping sides of bowl as needed. Beat in soaked cherries.

3. Roll rounded teaspoons of dough into balls. Roll balls in coarse sugar to coat. Arrange 1 inch apart on ungreased cookie sheets. Bake in a 350° oven for 10 to 12 minutes or until lightly browned and set on edges. Cool completely on wire racks. Makes about 3 1/2 dozen cookies.

TO STORE: Store, covered, at room temperature for up to 1 week or freeze for up to 1 month.