Ingredients
1 cup butter, softened1 cup packed dark brown sugar2 large eggs, room temperature1 tablespoon molasses2 teaspoons grated orange zest3-1/2 cups all-purpose flour1/2 cup finely ground almonds3 teaspoons ground cinnamon1 teaspoon baking powder1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves1/4 teaspoon white pepper1/4 teaspoon ground ginger1/4 teaspoon ground cardamom
Preparation
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, molasses and orange zest. Combine the flour, ground almonds, cinnamon, baking powder, nutmeg, cloves, pepper, ginger and cardamom. Gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours or until easy to handle.
Preheat oven to 350°. On a parchment-lined surface, roll a small amount of dough to 1/8-in. thickness. Use a floured cookie stamp to press design into dough, then cut with floured 3-in. cookie cutters, leaving 1 in. between cookies. Remove excess dough, and reroll scraps if desired.
Transfer parchment with dough to cookie sheet. If dough has warmed, place baking sheet in refrigerator until it firms up, 10-15 minutes. Bake until edges are lightly browned, 8-10 minutes. Remove from pans to wire racks to cool.
