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Moravian Spice Cookies
EatingWell Test Kitchen
“The Moravian Settlement in Old Salem, North Carolina, is famous for its tins of crisp, spicy wafers very similar to these.”
2 tablespoons butter
½ cup molasses
¼ cup dark brown sugar
2 tablespoons canola 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
1Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute. Add molasses, brown sugar and oil, stirring to melt the sugar. Transfer to a mixing bowl and let cool for 5 minutes.
2Add 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, ½ cup at a time, beating just until incorporated.
3Turn the dough out onto a large sheet of plastic wrap; flatten it into a disk and wrap it up. Let the dough rest at room temperature for 1 to 2 hours before rolling.
4Preheat oven to 350°F. 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 ¼ 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 to 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough.
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 temperature before rolling. The baked cookies can be stored in an airtight container for up to 3 weeks.