GINGER ROSE RECIPES

Name: Exotic Spice Cookies with Ginger, Cardamom and Rose Water
Prep time: 20 min
Cook time: 13 min
Total time: 1 h 33 min
Yield: about 2 1/2 dozen cookies
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

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EXOTIC SPICE COOKIES WITH GINGER, CARDAMOM AND ROSE WATER ...

Exotic Spice Cookies with Ginger, Cardamom and Rose Water ... image

Provided by Food Network

Categories dessert

Total Time 1 hours 33 minutes

Prep Time 20 minutes

Cook Time 13 minutes

Yield about 2 1/2 dozen cookies

Number Of Ingredients 16

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

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. Set aside momentarily.
In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not over-beat, 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.

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