Sunday, November 10, 2013

Rosewater Cardamom Crisps {#FBCookieSwap}


With a vote of two to one - and Dylan being the voice of dissent - my taste-testers voted the Rosewater Cardamom Crisps out of the running for the 2013 Great Food Blogger Cookie Swap (#FBCookieSwap).

I abstained from voting, but Dylan and I agreed on the complexity of the flavors. We loved it! Riley and Jake objected to the rosewater. And...I figured that if my boys, who consume my oddball flavor combinations on a regular basis, think it's weird, my cookie swap recipients will probably agree. Okay, these are out. But if you like rosewater, definitely give them a try. They are a delicate, crisp, and exotic delight!

1 C organic coconut sugar
3/4 C (1 stick) butter, room temperature
1 large egg
1/4 C ginger syrup
1 t rosewater
2 C white whole wheat flour
2 t baking soda
1 t ground cardamom
1 t ground cinnamon
1/2 t ground coriander
1/2 t ground nutmeg
freshly ground sea salt (10 grinds)
freshly ground black pepper (10 grinds)
3/4 C chopped crystallized ginger
coconut sugar + organic granulated sugar for rolling



Whisk the flour, and spices together in a medium bowl until blended. Stir in the crystallized ginger. Set aside.

In a large bowl beat the coconut sugar and butter together until lightened and fluffy. Add the egg, ginger syrup, and rosewater. Beat until blended. Stir in the flour mixture with a wooden spoon, mixing until just moistened. Cover and refrigerate for 1 hour.

Preheat oven to 350 degrees F. Lightly grease your baking sheets, or use a baking stone. Place a mixture of coconut sugar and organic granulated sugar in a bowl. Using wet hands, form a teaspoon's worth of dough into balls; roll in sugar to coat completely. Place balls on prepared sheets, spaced approximately 2" apart.

Bake cookies until cracked on top but still soft to touch, about 12-14 minutes. Cool on sheets for a minute. Transfer cookies to wire racks and cool completely.

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