Yield
Makes about 72 cookies

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

How to Make It

Step 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

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

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

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

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

Note: Nutritional analysis is per cookie.

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