Marcus’s GINGER Citrus Cookies

Bake time: 10-12 min 350F

1 tsp. ground ginger
¼ tsp. ground cloves
½ tsp ground cinnamon
½ tsp ground cardamom
3 ½ cups sifted all purpose unbleached flour
1 tbsp baking soda
1 tsp sea salt
½ tsp freshly ground white pepper
1 ¼ sticks unsalted butter, at room temperature
1 cup sugar
½ cup light brown sugar
2 large eggs
¾ cup molasses
1 cup finely chopped candied citrus peel

Heat oven to 350F
Line two baking sheets with parchment paper.
Toast the ginger, cloves, cinnamon and cardamom in a small skillet over medium heat, stirring for 2 to 3 minutes until fragrant. Remove from heat.
Sift the flour, toasted spices, baking soda, salt and white pepper into a bowl.
Cream butter and sugars in large bowl with electric mixer
Add eggs, one at a time, beat well.
Beat in molasses.
Gradually beat in flour mixture.
Stir in candied citrus peel.
Drop by rounded teaspoon, 1” apart on parchmented sheets.
Bake 9 to 11 minutes, until tops feel firm when lightly touched.
Cool for 2 minutes, transfer to wire rack to cool completely.
Store in airtight container for up to 1 month.

Makes: 5 dozen

2007 Made by Darcie