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Toast ginger, cinnamon, cardamom and cloves in small skillet on medium heat, stirring frequently, until fragrant (about 1 - 2 minutes). Remove from heat. |
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Stir flour, toasted spices, baking soda, salt and pepper into medium bowl. |
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In large bowl, cream butter and sugars until fluffy; about 2 minutes with electric mixer. Beat in eggs one at a time, blending well. Beat in molasses. Scrape bowl as needed. Beat in flour mixture by hand until moistened. Stir in citron. |
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Scoop rounded tablespoons of dough onto cookie sheets, spaced about 2 inches apart. |
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Bake in a preheated 350 deg F oven, until tops look dry (about 10 minutes). Remove from the oven, cook for about a minute and then gently transfer to parchment paper to cool completely. |
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Dust with icing sugar (if desired) |