Exotic Spice Cookies With Ginger, Cardamom And Rose Water - cooking recipe

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 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)

Preparation

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.