Moravian Spice Cookies Food

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 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 COOKIES

Steps:

• Sift together into bowl the flour, baking soda, salt, cinnamon, cloves, and ginger.
• Add the brown sugar and mix well.
• With pastry blender, cut in butter and lard. (I use my Kitchen Aid for all).
• Gradually add the molasses and vinegar and mix thoroughly.
• Chill several hours or until firm enough to roll.
• Using a small amount of dough at a time, roll out on floured surface to about 1/8 inch or more thickness and cut with fancy cutters.
• Bake in preheated moderate oven 350 degrees F. for about ten minutes or until browned.
• Cool and decorate.

MORAVIAN SPICE COOKIES

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. Glaze: 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.