4

2
1
1
1
1
1
1
2

cups flour
teaspoons ground cinnamon
teaspoon ground ginger
teaspoon ground cardamom
teaspoons baking soda
cup light sugar
cup granulated sugar
cup unsalted butter, slightly softened
large eggs
teaspoon finely grated lemon zest

Grease several baking sheets and set aside. Thoroughly stir together flour,
cinnamon, ginger, cardamom, and baking soda in a large bowl. Set aside.
Combine the sugar, sugar, and butter in a medium saucepan and warm over
medium heat, stirring, until butter melts. Immediately remove saucepan from heat
and allow mixture to cool to tepid. Using a large wooden spoon, beat eggs into
sugar mixture until thoroughly blended and smooth. Stir in the lemon zest.
Pour the sugar mixture over dry ingredients and stir until well mixed and smooth.
Cover dough and refrigerate for 30 to 40 minutes, or until cool and slightly stiffened.
Preheat the oven to 375 degrees F. Roll pieces of dough into scant 1-inch balls.
Space about 2 inches apart on baking sheets.
Place in center of the oven and bake for 9 to 11 minutes, or until cookies are tinged
with brown around the edges. (The longer the baking time the firmer the cookies.)
Remove baking sheets from oven. Let the cookies cool on baking sheets for 1
minute. Using a spatula, transfer cookies to wire racks and let stand until
completely cooled.
Store in an airtight container for up to 10 days. Freeze for longer storage.
Makes 45 to 50 2-inch cookies.