Moravian Spice Cookies Recipes

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 SPICE COOKIES

Steps:

• Melt butter or margarine over low heat until the butter turns light brown. Add molasses, brown sugar and oil, stirring to melt the sugar. Transfer to a mixing bowl and let cool for 5 minutes.
• Add cinnamon, ginger, cloves, allspice and baking soda. Mix well. Add flour, 1/2 cup at a time, and beat until just blended.
• Put the dough onto a large sheet of plastic wrap; flatten it into a disk and wrap it up. Let dough rest at room temperature for 1 to 2 hours before rolling. NOTE: Dough can be made up to three days in advance and stored in the refrigerator. Bring to room temperature before rolling.
• Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
• Divide dough in half and rewrap the unused portion. Roll out the dough on a floured surface as thin as possible, less than 1/16 inch. Cut out cookies with a small 2-inch cutter and place them about 1/4 inch apart on the prepared baking sheets.
• Bake one sheet at a time for 8 to 10 minutes or until the cookies are crisp and just beginning to brown on the edges. Transfer to a wire rack to cool. Repeat with remaining dough. Store the cookies in an airtight container for up to 3 weeks.

MORAVIAN GINGER COOKIES I

Steps:

• In a medium bowl, cream together the shortening, brown sugar and molasses until smooth. Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice; blend into the creamed mixture. Work dough with hands until well blended. Cover and chill for about 4 hours. Dough must be thoroughly chilled to hold together.
• Preheat oven to 375 degrees F (190 degrees C). Roll out dough paper thin a little at a time. Cut into desired shapes using cookie cutters. Place on greased baking sheets.
• Bake 5 to 6 minutes in the preheated oven, or until lightly browned.

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 COOKIES

Steps:

• Whisk flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard in medium bowl. Beat butter and sugar in large bowl with electric mixer on medium-high speed until just combined and lightly fluffy. Beat in molasses and egg yolk. Gradually add dry ingredients and mix on low until dough is just combined and still crumbly ~ 3 minutes. Give dough a few turns with spatula to bring together. Lay wax paper on clean surface and put 1/3 of batter on top. Lightly press and top with another sheet of wax paper. Using hands or rolling pin, gently pat into rectangle. Roll with rolling pin until dough is as thin as possible without breaking, no thicker than 1/16". This is key to cookies: they can't be too thin. Gently peel layer of waxed paper and replace it loosely. Transfer rolled batter to baking sheet and freeze until firm and can be peeled away from wax paper ~ 30 minutes. Repeat. Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to freezer for 15 min to set. Transfer frozen cookies to baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes. Store baked cookies in airtight container for 10 days. Baked cookies can be wrapped in plastic wrap then aluminum foil and frozen for 1 month. Cook's note: Don't be intimidated by how many cookies this recipe makes. dough freezes well, and you can roll out far in advance -- so when you need cookies, you can cut and bake as needed, which is a great holiday timesaver. Prep Time: 30 minutes Inactive Prep Time: 1 hour 30 minutes Cook Time: 10 minutes Yield: about 5 dozen wafers