Moravian Spice Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
1 ¾ C (8 3/4 ounces) all-purpose flour¼ C packed (1 3/4 ounces) light brown sugar2 tsp ground ginger1 tsp ground cinnamon½ tsp ground allspice½ tsp baking soda⅜ tsp salt¼ tsp ground cloves6 Tbls unsalted butter, cut into 1/2-inch squares and chilled6 Tbls molasses
1. Adjust oven rack to middle position and heat oven to 300 degrees. Line 2 baking sheets with parchment paper.
2. Process flour, sugar, ginger, cinnamon, allspice, baking soda, salt, and cloves in food processor until combined, about 5 seconds. Scatter butter over top and process until sandy, about 30 seconds. Add molasses and process until dough forms, about 1 minute longer. Divide dough into 3 pieces, form each piece into disk, wrap disks in plastic wrap, and refrigerate for 1 hour.
3. Roll 1 disk of dough 1/16 inch thick between 2 pieces of parchment paper, gathering and rerolling scraps once and rechilling dough if it becomes sticky. Using 2 1/2-inch fluted round cutter, cut dough into rounds; space rounds 1/2 inch apart on prepared sheets. Bake, 1 sheet at a time, until cookies are firm when pressed gently and edges are just beginning to color, about 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then slide cookies, still on parchment, onto wire rack. Repeat with remaining dough. Let cookies cool completely before serving.
Serving Size: Makes 60 cookies
Number of Servings: 60
Recipe submitted by SparkPeople user MPACE89.
2. Process flour, sugar, ginger, cinnamon, allspice, baking soda, salt, and cloves in food processor until combined, about 5 seconds. Scatter butter over top and process until sandy, about 30 seconds. Add molasses and process until dough forms, about 1 minute longer. Divide dough into 3 pieces, form each piece into disk, wrap disks in plastic wrap, and refrigerate for 1 hour.
3. Roll 1 disk of dough 1/16 inch thick between 2 pieces of parchment paper, gathering and rerolling scraps once and rechilling dough if it becomes sticky. Using 2 1/2-inch fluted round cutter, cut dough into rounds; space rounds 1/2 inch apart on prepared sheets. Bake, 1 sheet at a time, until cookies are firm when pressed gently and edges are just beginning to color, about 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then slide cookies, still on parchment, onto wire rack. Repeat with remaining dough. Let cookies cool completely before serving.
Serving Size: Makes 60 cookies
Number of Servings: 60
Recipe submitted by SparkPeople user MPACE89.
Nutritional Info Amount Per Serving
- Calories: 32.6
- Total Fat: 1.2 g
- Cholesterol: 3.1 mg
- Sodium: 26.0 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.1 g
- Protein: 0.4 g