1. Mix flour, baking soda, 5-spice blend and salt in médium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on médium speed until Light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.
2. Preheat oven to 375oF. Roll out dough on lightly floured surfasse to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on parchment-lined baking sheets.
3. Bake until lightly browned, about 8 minutes. Cool.
4. For the glaze, mix confectioners sugar, milk and almond extract. (Stir in additional milk to thin icing or more sugar to thicken, if needed.) To tint icing, place small amounts of icing into small bowls and stir in drops of food coloring until the desired color is reached (start slowly!).
5. To ice cookies, dip tops into icing, or spread it on with knife. Place iced cookies on lined baking sheets to set. Decorate with colored sugar, decors and holiday sprinkles.
6. To make the cut outs, chill the dough for 2 hours overnight. Roll out on lightly floured surfasse to 1/8-inch thickness. Cut into squares or circles with fluted cutters. Place on parchment-lined baking sheet.
7. Using smaller cutters, remove a hole in the center of half the cookies, if desired. Refrigerate.
8. Bake until lightly browned, about 8 minutes. Cool.
9. Cover cookie bottoms with a thin layer of jam or Nutella. Place remaining cookies on top.
10. Dust with confectioners sugar.
DIY 5-Spice Mix
Chinese 5-spice blend is a mix of ginger, cinnamon and anise. If you can’t find it in the baking section of your supermarket, replace with 1 tsp cinnamon and ½ tsp each ground ginger, nutmeg and aniseseed.