White House Gingerbread Cookies

1 cup (2 sticks) butter, softened2 cups packed dark brown sugar2 large eggs1 cup molasses7 cups all-purpose flourfrac14; teaspoon ground gingerfrac14; teaspoon cinnamon 1 teaspoon baking sodafrac14; teaspoon baking powderfrac14; teaspoon saltZest of 1 lemonZest of 1 orange

In a large bowl, use an electric mixer to beat together the butter and brown sugar for 5 minutes. One at a time, add the eggs, then the molasses. Set aside.

Into a medium bowl, sift together the flour, ginger, cinnamon, baking soda, baking powder and salt.

With the mixer on low, add a third of the dry ingredients to the butter-sugar mixture. Beat until just mixed in, then stop the mixer and scrape down the sides of the bowl. Repeat this process with the remaining thirds of the dry ingredients.

Add both zests and mix until just incorporated.

Transfer the dough to a sheet of plastic wrap, spreading the dough until 1 inch thick. Cover with another sheet of plastic wrap, then refrigerate overnight.

When ready to bake, heat the oven to 350 degrees.

Remove the dough from the refrigerator. Break off a small piece of dough and roll it out on a floured surface to between and frac14; inch thick. The dough is very wet, so add flour and turn it over frequently while rolling to prevent sticking.

Use a 4-inch gingerbread person cookie cutter to cut out cookies. Repeat with remaining dough.

Arrange the cookies on a baking sheet (you may need to use a thin spatula to move them) leaving about 1 inch all around. Bake for 12 minutes. Cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely. Once cooled, decorate as desired.

Makes 50 (4-inch) cookies.

White House pastry chef Bill Yosses