Ingrédients pour Exotic Spice Cookies With Ginger Cardamom And Rose Water
- All Purpose Flour
- 2 tablespoons ground ginger
- 1 teaspoon baking soda
- Ground Cardamom
- Ground Cinnamon
- Ground Coriander
- Fresh Ground Black Pepper
- 1/2 teaspoon salt
- 1/2 cup crystallized ginger
- Dark Brown Sugar
- Unsalted Butter
- Vegetable Shortening
- 1 large egg
- 2 tablespoons honey
- Rose Water
- 1/2 cup turbinado sugar
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Comment préparer Exotic Spice Cookies With Ginger Cardamom And Rose Water
- Whisk together 3 cups all-purpose flour, 2 tablespoons ground ginger, 1 teaspoon baking soda, 1 teaspoon ground cardamom, 1 teaspoon ground cinnamon, 1/2 teaspoon ground coriander, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt in a medium bowl until well combined.
- Stir in 1/2 cup crystallized ginger and set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, 1/2 cup vegetable shortening, and 1 1/2 cups packed light brown sugar using an electric mixer until light and fluffy.
- Beat in 1 large egg, 2 tablespoons honey, and 1 tablespoon rosewater until well blended.
- Gradually add the dry ingredients (from step 1) to the wet ingredients, mixing with a wooden spoon until just combined. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 1 hour.
- Preheat oven to 350°F (175°C).
- Lightly grease two baking sheets with nonstick cooking spray.
- Pour 1/2 cup turbinado sugar onto a small plate.
- Using slightly wet hands, roll the dough into 1 1/4-inch balls.
- Roll each ball in the turbinado sugar to coat completely.
- Place the sugared dough balls onto the prepared baking sheets, leaving 2 to 3 inches between each cookie.
- Bake for 11-13 minutes, or until the cookies are cracked on top but still soft to the touch.
- Let the cookies cool on the baking sheets for 1 minute.
- Carefully transfer the cookies to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
31g
Fat
10g
Carbs
4g
