Moravian Spice Cookies
By
Pat Duran
@kitchenChatter
1
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.
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.
Rating:
★★★★★ 3 votes
Comments:
Serves:
more than enough
Prep:
45 Min
Cook:
10 Min
Method:
Bake
Ingredients
- 1/4 c
- molasses, your choice dark or light
- 1 large
- egg yolk
- 6 Tbsp
- butter, room temperature
- 3/4 c
- brown sugar, firmly packed
- 1 2/3 c
- all purpose flour
- 1/2 tsp
- salt
- 1/4 tsp
- baking soda
- 1/2 tsp
- baking powder
- 1/4 tsp
- each, ground ginger and ground cloves
- 1 tsp
- ground cinnamon
- 1 dash(es)
- ground nutmeg
- 1/2 tsp
- each, white pepper and ground mustard
How to Make Moravian Spice Cookies
- 1In a large bowl beat together the brown sugar and butter until light and fluffy. Add molasses and egg yolk and beat well until combine.
- 2In 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.
- 3Gently 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.
- 4Heat 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. - 5Glaze:
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.
