A chewy, chocolaty cookie for Christmas. Orange and Chinese 5-spice powder give them an element of familiarity while making them just a bit unusual, but delicious none-the-less.

Using a stand mixer with a dough hook, combine until just blended

With the mixer running, add 2 egg whites and 1 teaspoon vanilla extract.

When the dough comes together: tip it onto a piece of plastic wrap, form it into a ball, flatten into a disk, and cover with another piece of plastic wrap. Put it in the refrigerator to rest for an hour.

Preheat the oven to 375º. Prepare a parchment lined baking tray.

With the plastic wrap still in place—otherwise the dough will stick to the rolling pin—roll the dough 1/2-inch thick.

Using a 2-inch cookie cutter, cut out the cookies and put them onto the baking tray. Then, using a 1-inch device of your choice—I use a shot glass—make divots in each of the cookies. Put 1/2 teaspoon jam into each divot. I used Fig & Orange Jam, but you could try loosening a store-bought fig jam with a bit of orange juice, or use an altogether different jam of your choice.

Bake the cookies for 12 minutes. They’ll seem loose coming out of the oven, but they’ll stiffen up a bit when they cool. They’re best next day.