|All purpose flour||3 Cup (48 tbs) (750 milliliter)|
|Grated lemon rind||2 Teaspoon (10 milliliter)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground ginger||1 Teaspoon (5 milliliter)|
|Baking powder||1⁄4 Teaspoon (1 milliliter)|
|Softened butter||1 1⁄4 Cup (20 tbs) (30 milliliter)|
|Packed brown sugar||1 Cup (16 tbs) (250 milliliter)|
In large bowl, combine flour, lemon rind, cinnamon, cloves, ginger, salt, nutmeg and baking powder.
In separate bowl, using an electric mixer, cream butter and sugar until fluffy.
Gradually beat flour mixture into creamed mixture 1/2 cup (125 mL) at a time, making sure each 1/2 cup (125 mL) of flour is well incorporated before adding the next one.
Gather dough together and cut in half; shape into 2 discs.
Place one disc between 2 large sheets of waxed paper; roll out to 1/4 in (5 mm) thickness.
Remove top sheet of paper.
(If dough is too soft to roll, transfer paper and dough to baking sheet; freeze 20 minutes or until firm before rolling.)
Cut out shapes with cookie cutters, reserving dough scraps for re rolling.
Arrange cookies on ungreased baking sheets.
Repeat with second disc of dough.
Bake in 350 degree F (180 C) oven 15 to 20 minutes or until cookies are golden brown.