Without further ado...
This turned out to be the perfect quantities of rosemary and ginger without either being overwhelming. Delicate and buttery, they had to be packed away as soon as they were cool!
Preheat oven to 300 F
1/4 c sugar
1 stick butter
1 c all purpose flour
1 1/2 t finely chopped (fresh) rosemary
1 T finely chopped crystallized ginger
1 t chopped dry red rose petals
1 t cornflower petals
1 t calendula petals
(Alternatives to these flowers could be pineapple sage blossoms, bits of saffron, 1/2 t lavender, or any dried, colorful edible flower.)
Add flour and mix well.
Form the dough into a 2" diameter log.
Roll log in light brown sugar (I mixed it with the loose sugar in the crystallized ginger bag)
Chill until firm.
A week earlier, I dug around recipes to use cacao nibs and dark cocoa powder - both of which I had "laying around," and ginger. I came up with this recipe, with those two ingredients added. It was good - but I like it better without the chocolate. You might want to add a tablespoon of each to try that! These are crisp on the outside and chewy on the inside. The perfect ginger cookie in my mind!
Preheat oven to 375 F
2/3 c sugar
1/4 c black strap molasses
1 1/2 c fllour
1 T chopped crystallized ginger
1 tsp baking soda
1/2 t cinnamon
1/4 t clove
1/4 t cardamom
1/8 c chopped pecans
1/2 c or so confectioners sugar for rolling.
Cream butter and sugar together. I use a processor.
Add egg and molasses.
Add spices, baking soda, and pecans
Mix in flour (by hand)
Chill dough for an hour or so.
Roll into 1' balls. Roll those in the confectioner's sugar and place 2" apart on an ungreased cookie sheet, or preferably on parchment.
Makes about 30 2" cookies