I usually make these cookies as part of my Christmas selection, but they are a nice cookie to have on hand. They stay fresh in a covered tin for several weeks and go hand in hand with a cup of tea or coffee.
Enjoy!
Scandinavian Ginger Citron Cookies
Print recipe| Inspiration | Toronto Star |
Ingredients
- 1 Tsp ground ginger
- 1/2 Tsp ground cinnamon
- 1/2 Tsp ground cardamom
- 1/4 Tsp ground cloves
- 3 1/2 Cups all purpose flour
- 1 Tbsp baking soda
- 1 Tsp salt
- 1/2 Tsp white peppert
- 10 Tbsp unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs
- 3/4 cups molasses
- 100 G (about 1/2 cup) candied citron peel (finely chopped)
- icing sugar (to sprinkle)
Directions
| Toast ginger, cinnamon, cardamom and cloves in small skillet on medium heat, stirring frequently, until fragrant (about 1 - 2 minutes). Remove from heat. | |
| Stir flour, toasted spices, baking soda, salt and pepper into medium bowl. | |
| 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. | |
| Scoop rounded tablespoons of dough onto cookie sheets, spaced about 2 inches apart. | |
| 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. | |
|
Dust with icing sugar (if desired) | |