posted by RisaG 11-27-98 5:39 PM
* Exported from MasterCook *
Moravian Ginger Thins
Recipe By : Maida Heatter
Serving Size : 48 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups sifted all-purpose flour
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp powdered cloves
3/4 tsp cinnamon
1/2 tsp powdered ginger
pinch cayenne pepper
3 tbsp butter
2 tbsp dark brown sugar -- firmly packed
1/3 cup dark molasses
Sift together the flour and the spices. Set aside. In small bowl of electric mixer, cream the butter. Beat in the sugar
and the molasses. On lowest speed add the sifted dry ingredients, scraping down the bowl with a rubber spatula as
necessary to keep mixture smooth. Beat only until smooth.
Wrap airtight and refrigerate 4-5 hours (may be refrigerated for several days, if need be).
Adjust rack one-third down from top of oven. Preheat oven to 350°F. Line a cookie sheet with aluminum foil.
Work with one-quarter of the dough at a time. The rest should remain in the refrigerator. On a well-floured pastry
cloth, with a well-floured rolling pin, roll the dough very slightly. Turn it over, roll slightly, and turn again to
thoroughly flour both sides.
Work quickly before dough softens and becomes sticky. Roll it paper thin (1/16 inch thick). Cut with a 2-3/4 inch round cookie cutter (I used a turkey shaped cookie cutter and it was fine). With a wide metal spatula transfer to lined cookie sheet, placing them close together.
Bake 8 minutes, or until cookies darken slightly. With a wide metal spatula transfer cookies to rack to cool.
Repeat with remaining dough. Reserve scraps, wrap, chill and re-roll.
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