Exotic Spice Cookies With Ginger, Cardamom and Rose Water

Recipe by Kats Mom
READY IN: 33mins
YIELD: 36 cookies




  • 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.