Moravian Spice Cookies
Moravian Spice Cookies should be rolled as thin as possible.
Servings 6 dozen
Ingredients
- 1/3 cup shortening
- 1/3 cup packed brown sugar
- 1/4 cup unsulfured molasses
- 1/4 cup dark corn syrup
- 1 3/4 -2 cups flour
- 2 teaspoons ground ginger
- 1 1/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- powdered sugar
Instructions
- Melt shortening in a small saucepan over low heat. Remove from heat; stir in brown sugar, molasses and corn syrup. Set aside; cool.
- Place 1 1/2 cups flour, ginger, baking soda, cinnamon, and cloves in a large bowl; stir to combine. Beat in shortening mixture with electric mixer at medium speed. Scraping down side of bowl once. Gradually beat in additional flour until stiff dough forms, scraping down side of bowl once.
- Knead dough on lightly floured surface, adding more flour if to sticky. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.
- Preheat oven to 350 degrees. Grease cookie sheets; set aside. Working with 1 disc at a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 1/16-inch thickness.
- Cut dough with floured 2 3/8-inch scalloped cookie cutter. (If dough becomes too soft, refrigerate several minutes before continuing.) Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.) Place cookies 1/2-inch apart on prepared cookie sheets.
- Bake 8 minutes or until form and lightly browned. Remove cookies with spatula to wire racks; cool completely.
- Place small strips of cardboard or parchment paper over cookies; dust with sifted powdered sugar. Carefully remove cardboard or paper.
- Store tightly covered at room temperature or freeze up to 3 months.