Moravian Spice Cookies recipe

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Ingredients

2 tablespoons butter
½ cup molasses
¼ cup packed dark brown sugar
2 tablespoons corn oil
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon baking soda
2 cups all-purpose flour

Nutrition Info

57.1 calories
carbohydrate: 10.3 g
cholesterol: 1.7 mg
fat: 1.5 g
fiber: 0.2 g
protein: 0.7 g
saturatedFat: 0.5 g
servingSize: -
sodium: 24.4 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Add cinnamon, ginger, cloves, allspice and baking soda. Mix well. Add flour, 1/2 cup at a time, and beat until just blended.

  3. 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.

  4. Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.

  5. 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.

  6. 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.

Recipe Yield

6 dozen

Recipe Note

Crisp, spicy wafer.

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