These cookies are a great alternative to gingerbread. Spiced with cardamom, coriander and ginger, they roll well and bake into a nicely crisp cookie.
Servings: 4dozen cookies
Author: Mary Gillespie
Ingredients
1/2cup/ 125 ml4 oz / 115 g butter, softened
2/3cup/ 160 ml brown sugar
1/3cup/ 80 ml honey
1egg
2cups/ 500 ml flour
1/2teaspoon/ 2.5 ml baking soda
1teaspoon/ 5 ml ground cardamom
1teaspoon/ 5 ml ground coriander
1/2teaspoon/ 2.5 ml ginger
1/4teaspoon/ 1.25 ml cinnamon
1/4teaspoon/ 1.25 ml ground white pepper
1/2teaspoon/ 2.5 ml salt
Instructions
Beat butter until light. Add brown sugar gradually (3-4 tablespoons at a time), beating well after each addition.
When butter and brown sugar are mixed and light in color, add honey. Beat until thoroughly blended. Add egg and beat until completely mixed.
In separate bowl, stir together flour, baking soda, cardamom, coriander, ginger, cinnamon, pepper and salt. Stir into butter mixture and blend until a soft dough forms. The dough will be sticky.
Scrape dough out onto wax paper or parchment and form into a ball. Wrap in paper and place in a plastic bag. Chill the dough for at least 60 minutes before rolling. The dough can be made several days in advance.
When you are ready to make the cookies, take dough out of fridge and let sit for 10-15 minutes to soften slightly. Preheat oven to 350 degrees F / 176 degrees C. Line cookie sheets with parchment paper.
Dust your rolling surface lightly with flour. Divide dough in half and place one half on rolling surface.
Sprinkle lightly with flour to prevent rolling pin from sticking, and roll out to 1/8-inch thickness. Cut into desired shapes and place on parchment-lined cookie sheets.
Reroll remaining dough - try not to add more flour than necessary while rolling.
Continue until all the dough is used.
Bake cookies for 7-9 minutes, or until lightly browned. The cookies will puff up as they bake, but will not spread very much.
Let cookies cool for one minute on cookie sheet, then remove them to a cooling rack to cool completely.