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Ginger Citrus Cookies




Source of Recipe


Marcus Samuelsson


Recipe Introduction


makes about 5 dozen cookies


List of Ingredients




1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
31/2 cups sifted all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 cup sugar
1/2 cup packed light brown sugar
2 large eggs
3/4 cup molasses
1 cup finely chopped candied citrus peel

Recipe



1. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.

2. Toast the ginger, cloves, cinnamon, and cardamom in a small skillet over medium heat, stirring with a wooden spoon, for 2 to 3 minutes, until fragrant. Remove from the heat.

3. Sift the flour, toasted spices, baking soda, salt, and white pepper into a bowl or onto a sheet of wax paper.

4. In a large bowl, beat the butter and both sugars with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the molasses. Gradually beat in the flour mixture. Stir in the candied citrus peel.

5. Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake for 10 to 12 minutes, until the tops feel firm when lightly touched. Cool on the baking sheets for about 2 minutes, then transfer the cookies to a wire rack to cool completely.