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: 2 |
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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 freshly ground black pepper |
3/4 teaspoon salt |
3/4 cup chopped crystallized ginger |
1 cup packed dark brown sugar |
1/2 cup (1 stick) unsalted butter, room temperature |
1/4 cup vegetable shortening, room temperature |
1 large egg |
1/4 cup honey |
1 teaspoon rosewater |
3/4 cup turbinado (raw) sugar, for rolling |
Directions:
1. Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended. Mix in the crystallized ginger. Set aside momentarily.
2. 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). Add the egg, honey and rosewater and beat until blended. Stir in the flour mixture with a wooden spoon, mixing until just until blended. Cover and refrigerate 1 hour.
3. Preheat oven to 350 degrees F. Lightly spray 2 cookie sheets with nonstick cooking spray. Spoon the turbinado sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 to 3 inches apart.
4. Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes. Cool on sheets 1 minute. Carefully transfer cookies to wire racks; cool completely.
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