Exotic Spice Cookies With Ginger Cardamom And Rose Water Recipes

WATERMELON WITH ROSE WATER

Steps:

• Slice the watermelon into thick, childhood-size wedges. Sprinkle with rose water, adding only a little at first, then more to your taste.

EXOTIC SPICE COOKIES WITH GINGER, CARDAMOM AND ROSE WATER

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 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.

EXOTIC SPICE COOKIES WITH GINGER, CARDAMOM AND ROSE WATER

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.