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Candied Ginger-Citrus Cookies

Leigh Beisch
Yield 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.


  • 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

Nutrition Information

  • calories 65
  • caloriesfromfat 46 %
  • protein 0.8 g
  • fat 3.3 g
  • satfat 1 g
  • carbohydrate 8.2 g
  • fiber 0.4 g
  • sodium 26 mg
  • cholesterol 2.8 mg

How to Make It

  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.

  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.

  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.

  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.

  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.

  6. Note: Nutritional analysis is per cookie.