For both ginger lovers and haters: A recipe for Scandinavian ginger citron cookies

’Tis the season for cookies, and every day till Christmas, Star journalists are  baking a recipe from our extensive archives. Follow our holiday baking adventures here on The Star, or get the recipes first plus some inspiration for your inbox with our free Cookie Calendar newsletter. Sign up here.
I’m Doug Cudmore, the Star’s senior Toronto editor. I know the city; I don’t know how to cook. Seriously, there is televised proof.
We baked Scandinavian ginger citron cookies, a golden (or brown) oldie from 2009 and a family heirloom from New York chef Marcus Samuelsson.
I’ll be honest, I was both nervous and disappointed to be handed this recipe: nervous just because that’s my standard setting in the kitchen; disappointed because I’ve never been a big fan of ginger-based desserts.
Yet I came out a winner two times. 
First, because there was nothing to be nervous about; my patient and understanding spouse pulled my cooking sleigh into the air, but the recipe was simple enough that I was flying solo in no time. In fact, the biggest challenge came before the cooking: unless you’re the type of person who has ground cardamom and white pepper lying around the house, this will take you on a deep dive into your spice cupboard or a nearby Bulk Barn. (The scent of the spices all blended and toasting was a nice stop along the way to done.)
Second, because there was nothing to be disappointed about. Eating the cookies straight out of the oven, the candied citrus adds nice notes of surprise for those of us who get bored half-way through the legs of a gingerbread man. Add on a dust of icing sugar for some extra sweetness, and I can see these becoming part of the regular holiday cookie rotation.
Maybe they won’t knock off shortbread for me, but one or two will be a nice change of pace.
I’m giving these a 4; the might only be a 3.5, but they changed my view of ginger cookies and that’s worth at least an additional half a cookie
1 tsp ground ginger