Candied Ginger-Citrus Cookies
Leigh Beisch
Yields Makes about 80 cookies
Prep and Cook Time: about 1 1/2 hours, plus at least 4 hours to chill. Notes: To grind the almonds, whirl in a blender or food processor. You can store these cookies airtight for up to 2 days.

How to Make It

Step 1
1

In a large bowl, with an electric mixer on medium speed, beat butter, shortening, and sugar until smooth; beat in molasses and lemon peel until well blended.

Step 2
2

In another bowl, mix flour, baking soda, ground ginger, cinnamon, and cloves; stir into butter mixture until completely incorporated. Stir in almonds and candied ginger.

Step 3
3

Divide dough into thirds. Shape each third into a roll about 1 1/2 inches in diameter; wrap rolls in waxed paper and chill until firm, at least 4 hours, or up to 1 week.

Step 4
4

Unwrap dough. Using a sharp knife, cut into 1/4-inch-thick slices; place slices about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. If desired, gently press a slivered almond into the middle of each cookie.

Step 5
5

Bake cookies in a 350° oven until edges are lightly browned, 7 to 10 minutes. With a wide spatula, transfer cookies to racks to cool completely.

Step 6
6

Note: Nutritional analysis is per cookie.

Ingredients

 1/2 cup butter (1/4 lb.), at room temperature
 1/2 cup solid vegetable shortening
 1 cup sugar
 1/2 cup light molasses
 2 teaspoons grated lemon peel
 3 cups all-purpose flour
 1 teaspoon baking soda
 1 teaspoon ground ginger
 1 teaspoon ground cinnamon
 1/2 teaspoon ground cloves
  About 1/2 cup slivered almonds (3 oz.), finely ground, plus slivered almonds for garnish (optional)
 1/2 cup finely chopped candied ginger

Directions

Step 1
1

In a large bowl, with an electric mixer on medium speed, beat butter, shortening, and sugar until smooth; beat in molasses and lemon peel until well blended.

Step 2
2

In another bowl, mix flour, baking soda, ground ginger, cinnamon, and cloves; stir into butter mixture until completely incorporated. Stir in almonds and candied ginger.

Step 3
3

Divide dough into thirds. Shape each third into a roll about 1 1/2 inches in diameter; wrap rolls in waxed paper and chill until firm, at least 4 hours, or up to 1 week.

Step 4
4

Unwrap dough. Using a sharp knife, cut into 1/4-inch-thick slices; place slices about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. If desired, gently press a slivered almond into the middle of each cookie.

Step 5
5

Bake cookies in a 350° oven until edges are lightly browned, 7 to 10 minutes. With a wide spatula, transfer cookies to racks to cool completely.

Step 6
6

Note: Nutritional analysis is per cookie.

Candied Ginger-Citrus Cookies