Friday, May 11, 2012

Spiced Honey-Ginger Cookies

When we were planning our Mothers' Day celebration - that Pia and I are cooking for ourselves - we toyed with different themes and really wanted to do something with fresh figs which are, sadly, not in season. Darn it! So, we opted for a feast full of (dried) figs, honey, and rhubarb. I decided to make a rhubarb fool (recipe and photos to come of that creation) - layers of tangy rhubarb compote with fluffy ginger-scented whipped cream and crisp honey-ginger cookie crumbles. I made the cookies last night. These are delightful!

2 C white whole wheat flour
1 T ground ginger
2 t baking soda
1 t ground cinnamon
1/2 t ground cardamom
1/2 teaspoon salt
3/4 C butter, at room temperature
1 C raw turbinado sugar
1 egg
1/4 C ginger syrup
2 T raw honey

Preheat oven to 350 degrees. Place flour, ginger, baking soda, and spices into a mixing bowl. Cut the butter into the dry ingredients. Add in the sugar. Beat in the egg, honey, and ginger syrup. Mix together until a soft dough forms. Pinch off small amounts of dough, approximately 1 teaspoon, and roll into balls. Place the balls 2" apart on an ungreased baking stone, flatten slightly. Bake in preheated oven until the tops are rounded and slightly cracked, about 20 minutes. I wanted these crisp enough to crumble. For softer cookies, bake for a shorter time. Cool cookies on a wire rack.                

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