Moravian Mints Recipes

MORAVIAN MOLASSES COOKIES

Steps:

• In a heavy saucepan, combine the brown sugar, butter and molasses. Heat until brown sugar is dissolved.
• Dissolve the baking soda in the boiling water and stir into the molasses mixture. The mixture will bubble up. Remove from heat.
• Sift the flour and spices together and gradually add to the saucepan, stirring with a wooden spoon until well incorporated. Form the dough into a rectangle, wrap and let set overnight in refrigerator.
• The next day, remove from fridge and allow to soften, until easy to roll, about 15 minutes.
• Pre-heat oven to 275 degrees F. and line baking sheets with parchment or silpat baking sheets.
• On a floured board, roll small pieces of dough as thin as possible. (dough should be thin enough to see one's hand through it.) Cut with cookie cutter and set 1" apart on baking sheets.
• Bake for 10-12 minutes. Allow to cool on baking sheets for 2-3 minutes before transferring to wire racks to finish cooling.

MORAVIAN SPICE COOKIE WAFERS (UNITED STATES)

Steps:

• Preheat the oven to 325 degrees F.
• Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together.
• Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely.
• Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough.
• Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes.

MORAVIAN MINTS

Steps:

• Boil sugar and water to 238F or until a small amount forms a soft ball when dropped in cold water.
• Add peppermint, remove from stove and beat until it thickens.
• Drop from a spoon in thin patties on buttered wax paper.
• If wintergreen is used, tint with red or green food coloring.

MORAVIAN MINTS

Steps:

• Boil sugar and water together until a small amount dropped in cold water forms a soft ball (234° F on candy thermometer).
• Add flavoring,remove pan from heat and beat until mixture begins to thicken.
• Drop mixture from a spoon onto waxed paper, forming thin patties.
• Keep candy over hot water while forming patties.
• ***Youcould substitute orange or lemon oil for the peppermint if you prefer.