Moravian Sugar Cookies Recipes

MORAVIAN SUGAR COOKIES

Steps:

• Mix together flour, baking soda, salt, cinnamon, cloves and ginger.
• In a separate bowl, cream together the brown sugar, butter and shortening. Add to the flour mixture and mix well. Add molasses and vinegar. Mix well.
• Cover and chill dough overnight.
• Roll out a small amount of dough to 1/8 (or less) inch thick. Cut into desired shapes.
• Bake at 350 degrees F (180 degrees C) for 10 minutes or until light brown.

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 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 SUGAR COOKIES

Steps:

• Cream butter; gradually add sugar, beating well at medium speed with electric mixer. Add egg and vanilla, beat well. Combin 2 1/4 cups flour, soda, and salt; add to creamed mixture alternately with buttermilk, mixing well. Add remaining 1/4 cup flour if dough seems very sticky. Cover and chill 8 hours.
• Work with one-fourth of dough at a time, and store remainder in fridge. Place stickinette cover on rolling pin; flour well. Roll dough to 1/16 inch thickness on a lightly floured pastry cloth. Cut with a 3 inch roud cutter, and carefully place on lightly greased cookie sheets. Bake at 375F for 6-8 minutes or just until cookies brown around the edges. Cool slightly on cookie sheets and sprinkle with superfine sugar. remove to wire racks, and cool completely. repeat with reaminingdough. Store in airtight containers.

MORAVIAN SUGAR COOKIES

Steps:

• Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine 2¼ cups flour, soda, and salt; add to creamed mixture alternately with buttermilk, mixing well. Add remaining ¼ cup flour if dough seems very sticky. Cover and chill 8 hours. Work with one-fourth of dough at a time, and store remainder in refrigerator. Place stockinette cover on rolling pin; flour well. Roll dough to 1/16-inch thickness on a lightly floured pastry cloth. Cut with a 3-inch round cutter, and carefully place on lightly greased cookie sheets. Bake at 375℉ (190℃) F for 6 to 8 minutes or just until cookies begin to brown around edges. Cool slightly on cookie sheets, and sprinkle with superfine sugar. Remove cookies to wire racks, and cool completely. Repeat procedure with remaining dough. Store in airtight container. OLD FASHIONED TEACAKES: Roll dough to ¼ inch thickness. Cut as directed above. Bake at 375℉ (190℃) for 8 to 10 minutes.