Moravian Spice Cookies
Nutritional Info
- Servings Per Recipe: 60
- 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
View full nutritional breakdown of Moravian Spice Cookies calories by ingredient
Introduction
From Cook's Illustrated: With roots deep in Eastern Europe, these thin, crisp, spiced cookies have made a name for themselves in the United States due to the Moravian Church settlements in North Carolina and Pennsylvania. The trickiest part about this recipe is rolling the sticky dough incredibly thin. Instead of creaming soft butter, we use a food processor to add cold butter to the dry ingredients to keep the dough manageable. Take care not to overbake these cookies, or they will taste slightly bitter. From Cook's Illustrated: With roots deep in Eastern Europe, these thin, crisp, spiced cookies have made a name for themselves in the United States due to the Moravian Church settlements in North Carolina and Pennsylvania. The trickiest part about this recipe is rolling the sticky dough incredibly thin. Instead of creaming soft butter, we use a food processor to add cold butter to the dry ingredients to keep the dough manageable. Take care not to overbake these cookies, or they will taste slightly bitter.Number of Servings: 60
Ingredients
-
1 ¾ C (8 3/4 ounces) all-purpose flour
¼ C packed (1 3/4 ounces) light brown sugar
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp baking soda
⅜ tsp salt
¼ tsp ground cloves
6 Tbls unsalted butter, cut into 1/2-inch squares and chilled
6 Tbls molasses
Tips
To ensure that your Moravian pice cookies are authentically thin, roll the dough between 2 pieces of parchment so that it doesn’t stick to the counter.
The dough can be transferred to the refrigerator to rechill if necessary so that the cookies can be cut out and transferred to the baking sheets without losing their shape.
Directions
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.
