These cookies are hailed to be the "worlds thinnest cookies".;or so says the history of cookies book.
These cookies have ingredients you would not expect to find in cookies , such as mustard and pepper- I know who would have thought.
They are also frozen between the rolling and the preparation .
This recipe makes a lot of cookies- but never fear you can freeze the extra for impressing your favorite friends and relatives during the holidays.
Hope you enjoy these cookies and the research. It's a great cookie.
Photo's show using light and dark molasses and brown sugar.
In a large bowl beat together the brown sugar and butter until light and fluffy. Add molasses and egg yolk and beat well until combine.
In another bowl combine the flour and all remaining ingredients,blend well and add to the molasses mixture in small amounts at a time. Dough will be loose and crumbly. Gently press dough to make a soft mound then take 1/3 of the dough and place on a piece of parchment paper;pat into a rectangle. Place another piece of paper on top and roll as thin as possible (1/16-inch thick). Repeat with remaining dough.
Gently peel back top paper,replace paper and freeze for 30 minutes. Remove from freezer remove top paper and cut cookies with a 2-inch round or other cookie cutter. Place cookie on a clean piece of parchment paper on cookie sheet and freeze for 15 minutes.
Heat oven to 325^. Remove cookies from freezer ; sprinkle tops with cinnamon/sugar if desired.
Bake for 10 minutes. Yes that is the correct time. But check on them as ovens bake differently. They should be brown but not to dark- this depends on if you used light or dark molasses and brown sugar.
If you do not cinnamon/sugar the tops. You can frost with a glaze when cooled.
1 c. sifted powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla or almond flavoring(extract)
1 1/2 Tablespoons water as needed (milk will make the frosting too soft
Blend sugar,salt and flavoring, add water to desired spreading consistency.
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