Directions

• Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended.
• Mix in the crystallized ginger and set aside momentarily.
• In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air).
• Add the Sue Bee® honey, egg and rosewater; 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 350 F.
• Lightly spray 2 cookie sheets with nonstick cooking spray.
• Spoon the turbinado sugar in thick layer onto small plate.
• Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely.
• Place balls on prepared sheets, spacing 2 to 3 inches apart.
• Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes.
• Cool on sheets 1 minute.
• Carefully transfer cookies to wire racks; cool completely.