Exotic Spice Cookies w/ Ginger, Cardamom, and Rosewater

Original Recipe courtesy of Camilla Saulsbury, winner of Ultimate Recipe Showdown 

Camilla's Site &  Camilla's Blog

Adapted recipe & photos by SomethingDifferentForDinner

Let me take a minute to say that these are my new favorite cookies.
They are incredible!!!

I absolutely recommend this recipe!! The ingredient list is a little tricky, and you may have to search a bit for some of the things. It's worth it. Give it a try...the recipe I mean.

Happy Baking everyone!!
Let's get to it.....

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



chopping my crystallized ginger



Directions

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.

mixing my wet ingredients

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.




raw sugar, ready to roll my dough in


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.

Thanks for stopping by!!!