Skip to main content

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.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P