Directions: |
Directions:Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minutes. Add molasses, brown sugar and oil, stirring to melt the sugar. Transfer to a mixing bowl and let cool x 5 minutes.
Add cinnamon, ginger, cloves, allspice and baking soda to the bowl and beat with an electric mixer on medium speed. Reduce mixer speed to low and add flour, 1/2 cup at a time, beating just until incorporated.
Turn the dough out onto a large sheet of plastic wrap; flatten it into a disc and wrap it up. Let the dough rest at room temperature for 1-2 hours before rolling.
Preheat oven to 350º. Coat 2 baking sheets with cooking spray. Divide the 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, until the cookies are crisp and just beginning to brown on the edges, 8-10 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough.
Tips: Make ahead tip: The dough (steps 1-3) can be made up to 3 days in advance and stored in the refrigerator. Bring to room temp before rolling. The baked cookies can be stored in an airtight container for up to 3 weeks.
The Moravian Settlement in Old Salem, NC is famous for its tins of crisp, spicy wafers very similar to these. This cookie comes from North Carolina by way of Central Europe; it's classic, peppery spice cookie brought to the U.S. by Moravians in the 1700s. The key to this cookies is rolling it super-thin to get that characteristic snap; it's a lot easier to roll it thin between waxed paper. If you don't have the patience go thicker, for chewy gingerbread style cookies. |
This recipe for Moravian Spice Cookies is from