Moravian Christmas Cookies Recipe
Ingredients
| Flour | 4 Cup (16 tbs), sifted | |
| Ginger | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Mace | 1 Teaspoon | |
| Cloves | 1/2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Lard | 1/4 Cup (16 tbs) | |
| 1/2 cup firmly packed dark brown sugar | ||
| Molasses | 1 Cup (16 tbs) | |
| Baking soda | 1 1/2 Teaspoon | |
| 1 tablespoon very hot water | ||
Directions
Sift flour with spices.
Cream butter, lard, and sugar until light and fluffy; add molasses and beat well.
Dissolve soda in water.
Mix 1/4 of dry ingredients into creamed mixture, then stir in soda-water.
Work in remaining dry ingredients, 1/3 at a time.
Wrap dough and chill 4-6 hours.
Preheat oven to 350° F.
Roll dough, a little at a time, as thin as possible (1/3" is maximum thickness, 1/16" far better).
Cut with Christmas cutters, space cookies 1 1/2" apart on lightly greased baking sheets, and bake about 8 minutes until lightly browned.
Cool 1-2 minutes on sheets, then transfer to wire racks.
When completely cool, store airtight.
Cream butter, lard, and sugar until light and fluffy; add molasses and beat well.
Dissolve soda in water.
Mix 1/4 of dry ingredients into creamed mixture, then stir in soda-water.
Work in remaining dry ingredients, 1/3 at a time.
Wrap dough and chill 4-6 hours.
Preheat oven to 350° F.
Roll dough, a little at a time, as thin as possible (1/3" is maximum thickness, 1/16" far better).
Cut with Christmas cutters, space cookies 1 1/2" apart on lightly greased baking sheets, and bake about 8 minutes until lightly browned.
Cool 1-2 minutes on sheets, then transfer to wire racks.
When completely cool, store airtight.
Chef
