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Yields
Makes about 72 cookies

Prep and Cook Time: about 1 hour, plus at least 1 hour to freeze.

 1/2 cup (1/4 lb.) butter, at room temperature
 2 cups firmly packed brown sugar
 2 large eggs
 1 1/2 teaspoons baking soda
 3 1/4 cups all-purpose flour
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg
 1/2 teaspoon ground cloves
 1/4 teaspoon ground ginger
 1/2 teaspoon salt
 1 1/2 cups chopped pecans (6 oz.)
 1/4 cup finely chopped candied citron
Step 1
1

In a large bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs until smooth, scraping down sides of bowl as needed. In a small bowl, stir baking soda in 1 tablespoon hot water until dissolved; beat into butter mixture.

Step 2
2

In another bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt. Stir or beat into butter mixture until well blended. Stir in pecans and citron.

Step 3
3

Divide dough in half and shape each portion into a log about 11 inches long and 1 1/2 inches in diameter. Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour.

Step 4
4

Unwrap dough. Cut logs crosswise into 1/4-inch-thick rounds and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Step 5
5

Bake cookies in a 350° oven until lightly browned, 8 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Step 6
6

Note: Nutritional analysis is per cookie.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 76Calories from Fat 37
% Daily Value *
Total Fat 3.1g5%

Saturated Fat 1g5%
Cholesterol 9.5mg4%
Sodium 63mg3%
Total Carbohydrate 11g4%

Dietary Fiber 0.3g2%
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.