Exotic Spice Cookies With Ginger, Cardamom And Rose Water
Total Time: 33 mins
Preparation Time: 20 mins
Cook Time: 13 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 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)
Recipe
- 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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