Ingredients:
2 cups flour2 1/4 teaspoons ground ginger2 teaspoons baking soda3/4 teaspoon ground cardamom3/4 teaspoon cinnamon1/2 teaspoon ground coriander1/4 teaspoon freshly ground black pepper3/4 teaspoon salt1 cup dark brown sugar3/4 cup chopped crystallized ginger1/2 cup unsalted butter, room temperature1/4 cup crisco solid, room temperature1 large egg1/4 cup honey1 teaspoon rosewater3/4 cup turbinado sugar, for rolling
Method:
Whisk the flour, ginger, soda, cardamom, cinnamon, coriander, pepper and salt until blended. Mix in the crystallized ginger and set aside.In a large bowl, beat the brown sugar, butter and shortening until fluffy but do not overbeat. Add the egg, honey and rosewater and beat just until blended.
Cover and refrigerate 1 hour.Preheat oven to 350° and spray cookie sheet with Pam. (I used parchment paper.)Using wet hands, form the dough into 1 1/2 inch balls. Roll in the turbinado sugar.Bake cookies 11-13 minutes until cracked on top, but soft.Cool on the cookie sheet for 1 minute and then carefully transfer cookies to wire racks to cool completely.Makes about 2 1/2 dozen.
By Moveable Feasts.
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You can see the recipe here: moveablefeastscookbook.blogspot.com
