Rose Geranium Ginger Snaps

Last fall, I had the pleasure of strolling San Francisco's Ferry Plaza Farmers Market. A particular stand stood out with its glass jars of sugars. Organic cane sugars infused with various lovely scents were begging to be poured carefully into my eager palm...and licked! "Rose Geranium" went home with me.

Yield: ~ 4 dozen, 3 inch diameter wide cookies
Oven: 350 degrees F
Prep Time: ~30 minutes
Bake Time: ~11 minutes per batch

Ingredients:
4 1/2 c all-purpose unbleached flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp kosher salt
1 1/2 c shortening
2 c granulated sugar
2 eggs
1/2 c molasses
3/4 c rose geranium sugar

1. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt.
2. In a large mixing bowl beat shortening with an electric mixer on low speed until  fluffier (~30 seconds). Pour in the 2 cups of granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. It should be a caramel color. Beat in as much flour mixture as mixer can handle, then stir in the rest.
3. Shape dough into 1.5 inch balls (I used a mini ice cream scooper); roll in rose geranium sugar. Place 2 inches apart on ungreased cookie sheet. I fit 1 dozen per cookie sheet. 
4. Bake at 350 degrees F oven for 11 minutes. Bottoms should be lightly browned and tops are puffed. Cook on cookie sheet for a couple minutes before transferring to a wire rack to cool. Sprinkle on additional rose geranium sugar if you'd like. Mmmm....

Note: If you don't want to make all the cookies at once, freeze the dough in wax paper. Label with what type of dough it is and the date. When you're ready for some yummy, ready-to-bake cookies, defrost what you plan on using at room temperature and follow steps #3 and 4.