2 c. all-purpose flour
1 tsp. ground cardamom
1 tsp. ground ginger
1 c. unsalted butter
3/4 c. dark brown sugar
1 tsp. grated lemon zest

Combine flour, cardamom and ginger. Set aside. Cream butter in bowl of electric mixer until light, add brown sugar and continue beating until fluffy. Beat in lemon zest, then add flour mixture in thirds, beating well after each addition. Wrap in wax paper and refrigerate 1 hour.

Roll out dough 1/4 inch thick on lightly floured surface and cut into shapes with cookie cutters. Place cookies 1 inch apart on greased cookie sheets.

Bake in a 350°F oven for 12 to 14 minutes.

Cool cookies on baking sheet 2 minutes, then transfer to racks.

Makes about 48 cookies.