Moravian Spice Cookies Recipe

Ingredients <br>- 2 tablespoons butter <br>- ½ cup molasses <br>- ¼ cup packed dark brown sugar <br>- 2 tablespoons corn oil <br>- 1 teaspoon ground cinnamon <br>- ½ teaspoon ground ginger <br>- ½ teaspoon ground cloves <br>- ½ teaspoon ground allspice <br>- ½ teaspoon baking soda <br>- 2 cups all-purpose flour <br><p></p>Directions <br>step 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. <br>step 2: Add cinnamon, ginger, cloves, allspice and baking soda. Mix well. Add flour, 1/2 cup at a time, and beat until just blended. <br>step 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. <br>step 4: Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets. <br>step 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. <br>step 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. <br>

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

Directions
step 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.
step 2: Add cinnamon, ginger, cloves, allspice and baking soda. Mix well. Add flour, 1/2 cup at a time, and beat until just blended.
step 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.
step 4: Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
step 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.
step 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.

Mastodon Share