Rating: 4 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The Moravian Settlement in Old Salem, North Carolina, is famous for its tins of crisp, spicy wafers very similar to these.

Source: EatingWell Magazine, Holiday Issue 1996

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Recipe Summary test

total:
2 hrs
Servings:
72
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 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.

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  • 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 disk and wrap it up. Let the dough rest at room temperature for 1 to 2 hours before rolling.

  • Preheat oven to 350 degrees 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 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 to 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 temperature before rolling. The baked cookies can be stored in an airtight container for up to 3 weeks.

Nutrition Facts

29 calories; protein 0.4g; carbohydrates 5.1g; dietary fiber 0.1g; sugars 2.4g; fat 0.8g; saturated fat 0.2g; cholesterol 0.9mg; vitamin a iu 10.1IU; folate 10.1mcg; calcium 6.4mg; iron 0.3mg; magnesium 6.3mg; potassium 38mg; sodium 9.9mg.

1/2 starch (per 2 cookies)

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