1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

3 1/2 cups sifted all-purpose unbleached flour

1 tablespoon baking soda

1 teaspoon sea salt

1/2 teaspoon freshly ground white pepper

1 1/4 sticks unsalted butter, at room temperature

1 cup Wholesome Sweeteners Fair Trade Raw Cane Sugar

1/2 cup packed Wholesome Sweeteners Organic Light Brown Sugar

2 large cage-free organic eggs

3/4 cup Wholesome Sweeteners Organic Molasses

1 cup finely chopped candied citrus peel

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.  Toast the ginger, cloves, cinnamon and cardamom in a small skillet over medium heat, stirring for 2 to 3 minutes, until fragrant.  Remove from the heat.  Sift the flour, toasted spices, baking soda, salt and white pepper into a bowl.  In a large bowl, beat the butter and both sugars with an electric mixer until light and fluffy.  Add the eggs, one at a time, beating well.  Beat in the molasses.  Gradually beat in the flour mixture.  Stir in the candied citrus peel.  Drop tablespoons of the dough onto the baking sheets, 2 inches apart.  Bake for 10 to 12 minutes, until the tops feel firm when lightly touched.  Cool for 2 minutes, transfer to a wire rack to cool completely.  Store in an airtight container for up to 1 month.  Makes 5 dozen.