Exotic Spice Cookies With Ginger, Cardamom and Rose Water |
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Prep Time: 20 Minutes Cook Time: 13 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Courtesy Camilla Saulsbury, Nacogdoches, Texas. Cannot wait to try this one. ***Remember, this dough needs one hour for refrigeration. ***. Ingredients:
2 cups all-purpose flour |
2 1/4 teaspoons ground ginger |
2 teaspoons baking soda |
3/4 teaspoon ground cardamom |
3/4 teaspoon ground cinnamon |
1/2 teaspoon ground coriander |
1/4 teaspoon fresh ground black pepper |
3/4 teaspoon salt |
3/4 cup crystallized ginger, chopped |
1 cup dark brown sugar, packed |
1/2 cup unsalted butter, room temperature (1stick) |
1/4 cup vegetable shortening, room temperature |
1 large egg |
1/4 cup honey |
1 teaspoon rose water |
3/4 cup turbinado sugar, for rolling (raw sugar) |
Directions:
1. Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended.
2. Mix in the crystallized ginger and set aside momentarily.
3. In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air).
4. Add the egg, honey and rosewater and beat until blended.
5. Stir in the flour mixture with a wooden spoon, mixing until just until blended.
6. Cover and refrigerate 1 hour.
7. Preheat oven to 350 degrees F.
8. Lightly spray 2 cookie sheets with nonstick cooking spray.
9. Spoon the turbinado sugar in thick layer onto small plate.
10. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely.
11. Place balls on prepared sheets, spacing 2 to 3 inches apart.
12. Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes.
13. Cool on sheets 1 minute.
14. Carefully transfer cookies to wire racks; cool completely.
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