EXOTIC SPICE COOKIES WITH GINGER, CARDAMOM AND ROSE WATER

Exotic Spice Cookies With Ginger, Cardamom and Rose Water image

Provided by Kats Mom

Categories Dessert

Time 33m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 16

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)

Steps:

Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended.
Mix in the crystallized ginger and 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.