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1 large whole egg

1 large egg yolk

¼ cup molasses

1 cup (about 5 ounces) chopped candied ginger, cut into ¼-inch pieces

¾ cup raisins

Brown Sugar Icing (recipe follows)

1. Preheat the oven to 350°F. Butter a 10 × 15-inch baking pan, and line the bottom with parchment paper. Butter the parchment, and set the pan aside. Combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and pepper in a medium bowl; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar; beat until light and fluffy. Beat in the egg, yolk, and molasses.

3. Add the flour mixture; beat on low speed until combined. Add ½ cup candied ginger and the raisins; beat until combined.

4. Spread the dough into the prepared pan in an even layer, and bake until firm to the touch, 18 to 22 minutes, rotating the pan halfway through. Remove from the oven; let cool completely in the pan before icing.

5. Drizzle with icing, and then sprinkle with the remaining ½ cup candied ginger. Let stand until icing has set, about 15 minutes. Serve cut into squares.

brown sugar icing

MAKES ¾ CUP

¼ cup packed light brown sugar

2 tablespoons milk, plus more as needed

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

1 cup sifted confectioners’ sugar, plus more as needed

Combine the brown sugar, milk, and butter in a medium saucepan. Stir over medium heat until the butter has melted and the sugar has dissolved. Remove from heat; whisk in the vanilla and confectioners’ sugar. If the icing is too thick to drizzle, stir in a little more milk. If it is too thin, add a little more confectioners’ sugar. Let cool slightly before using.

amaretti crisps

MAKES 20

To achieve the greatest volume, whisk the egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.

1¾ cups sliced almonds (about 7 ounces)

1 cup confectioners’ sugar

2 large egg whites

½ teaspoon pure almond extract

1. Preheat the oven to 350°F. Spread the almonds in a single layer on a rimmed baking sheet, and toast in the oven until lightly browned and fragrant, 7 to 9 minutes. Remove from the oven; let cool.

2. Combine the almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the almond mixture; fold in the almond extract.

3. Line a baking sheet with parchment paper. Transfer the almond mixture to a pastry bag fitted with a ½-inch plain tip. Pipe 20 2-inch rings onto the prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from the oven, and immediately transfer to a wire rack to cool completely.

citrus cookies

MAKES ABOUT 72

2 cups all-purpose flour, plus more for dusting

½ teaspoon baking powder

¼ teaspoon salt

1 stick (8 tablespoons) unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tablespoon freshly grated lemon zest

Colored sanding sugar, for decorating

1. Whisk together the flour, baking powder, and salt. Beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in the egg, zest, and flour mixture. Divide the dough in half; wrap in plastic. Freeze until firm, 20 minutes.

2. Preheat the oven to 325°F. Unwrap one half on a lightly floured surface. Let stand 10 minutes. Roll out to ¼ inch thick. Cut out circles with a 2-inch round cookie cutter. Transfer the cookies to parchment-lined baking sheets. Roll out the scraps; cut out circles. Repeat with the remaining dough.

3. Lightly press one end of a clean 1½-inch spool onto the surface of each cookie. Refrigerate the dough on the sheets 10 minutes.

4. Sprinkle sanding sugar into the imprint on the cookies; brush off excess. Bake until golden, about 14 minutes. Cool on the sheets set on wire racks. Store airtight up to 1 week.

mixed fruit and nut cookies

MAKES ABOUT 36

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