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Tuesday, March 10, 2015

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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