Exotic Spice Cookie

I have no idea what the actual name of this cookie is, nor if it has one.  What I can tell you is that they are DELICIOUS and have their very own unique flavour....oh yeah, and the lady that created the recipe won $25,000 on the Food Network recipe challenge in 2008 (not me of course!!!) http://www.foodnetwork.com/recipes/ultimate-recipe-showdown/exotic-spice-cookies-with-ginger-cardamom-and-rose-water-recipe/index.html Anything that dares to use rosewater, cardamom, loooots of ginger, AND coriander and black pepper is worth a try!  You won't regret it!

Exotic Spice Cookie

2¼ cups all-purpose flour
2¼ teaspoons ground ginger
2 teaspoons baking soda
 ¾ teaspoon ground cardamom
¾ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon freshly ground black pepper
¾ teaspoon salt
¾ cup chopped crystallized ginger
 1 cup packed dark brown sugar
½ cup vegetable shortening, room temperature
¼ cup (½ stick) unsalted butter, room temperature
1 large egg
¼ cup honey
1 teaspoon rosewater
¾ cup turbinado (raw) sugar, for rolling

 

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, shortening, and butter 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 180 C (350°F). Lightly spray 2 cookie sheets with nonstick cooking spray. Spoon the raw sugar in thick layer onto a small plate. Using wet hands, form dough into 1¼-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2-3 inches apart.
 

Bake cookies until cracked on top but still soft to touch, 11-13 minutes. Cool on cookie sheets for 1 minute. Carefully transfer cookies to wire racks; cool completely.

These are so yummy!  They taste almost like a gingernut, but so much more full of flavour!