Exotic Spice Cookies w/ Ginger,Cardamom,Rose Water
Category
Desserts - Breads
Sub
Category
Holiday Dish
Servings
2 1/2 dozen
Preptime
20 mins
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
Instructions
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.
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.
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.
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.
Originally Submitted
12/8/2016
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