Adapted from Naomi Donabedian

Time: 20 minutes, plus 20 minutes’ cooling and 8 hours’ refrigeration

9 tablespoons unsalted butter

1/2 cup plus 2 tablespoons granulated sugar

1/4 cup plus 2 tablespoons molasses

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

3/4 teaspoon ground cardamom, preferably freshly ground

1 1/2 teaspoons ground ginger

1/4 teaspoon finely ground pepper

1 teaspoon finely grated orange zest

1 egg

1/8 teaspoon salt

1 teaspoon baking soda

2 3/4 cups all-purpose flour, plus more for dusting

Butter or cooking oil, for greasing cookie sheets

1 egg white

Raw sugar, for decorating.

 1. Heat the butter, sugar, molasses, spices, pepper and orange zest over medium heat, constantly stirring until the sugar dissolves, about 4 to 5 minutes. Pour into a large bowl and cool until tepid, about 20 minutes.

2. Add the egg, salt and baking soda and beat well to combine. Add half the flour and beat until barely combined. Add the remaining flour and beat until barely combined. The dough should be sticky but manageable; if it is too wet, add a little flour. Form into a large ball and wrap in plastic. Refrigerate for at least 8 hours.

3. Heat oven to 350 degrees. Divide the dough in two. Place one half on a floured work surface, and sprinkle a little flour on top. With a floured rolling pin, roll dough to between 1/16- and 1/18-inch thick. Sprinkle flour on work surface as needed to prevent sticking.

4. Cut into shapes with cookie cutters. Arrange about 1/2 inch apart on a greased cookie sheet. Beat egg white with 1/4 cup water and lightly brush on the cookies. Sprinkle with raw sugar. Bake 8 to 10 minutes, until cookies begin to darken around the edges. Let cool one minute before transferring to racks to cool. Gather leftover dough, roll it out again, and continue to cut out and bake the remaining dough.

Yield: About 7 dozen medium cookies.

Source: The New York Times