Moravian Ginger Cookies I

Recipe By Mary Beth Guba
Rating
Published Dec 3rd
Prep - Cook - Additional - Ready In -
Servings 5 dozen Calories 44.7

Crispy and very thin.

Recipe Ingredients

  • 3 tablespoons shortening
  • 2 tablespoons brown sugar
  • ⅓ cup molasses
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 pinch ground nutmeg
  • 1 dash ground allspice

Cooking Directions

  1. 1 In a medium bowl, cream together the shortening, brown sugar and molasses until smooth. Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice; blend into the creamed mixture. Work dough with hands until well blended. Cover and chill for about 4 hours. Dough must be thoroughly chilled to hold together.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Roll out dough paper thin a little at a time. Cut into desired shapes using cookie cutters. Place on greased baking sheets.
  3. 3 Bake 5 to 6 minutes in the preheated oven, or until lightly browned.

Nutrition Facts

  • Calories 44.7
  • Carbohydrate 7.7 g
  • Fat 1.4 g
  • Fiber 0.2 g
  • Protein 0.5 g
  • Saturated Fat 0.3 g
  • Sodium 51 mg
  • Sugar 2.9 g

Reviews

  1. yardchicken2 Dec 26, 2015 12:59 AM
    This works really well and tastes just like the ones our Nanem used to make. I did substitute butter for the oil/lard. I didn't chill the dough first. I rolled it out super thin between two pieces of parchment paper cut out the shapes removed the in-between bits and froze them flat for 15-20 minutes. - Read more ...
  2. jennythebaker Dec 24, 2015 03:54 AM
    I can see why other people had issues with the dough being crumbly. I increased the fat content to 1/4 cup (4 tbsp) and used butter instead of shortening. As an experienced pastry chef I assure you the fats are interchangeable and using whichever you have on hand is fine. In addition before rolling if - Read more ...
  3. ladymlee Dec 9, 2014 10:13 PM
    These cookies taste very spicy and not sweet and are best after a couple of days. They also look beautiful. I did roll my cutouts a little thicker so I only got 21 cookies. "Paper thin" was too hard to peel off the rolling mat. For that yield I don't know if I would make - Read more ...
  4. Rhonda Suggs Yuzapavik Dec 10, 2011 08:37 PM
    All ingredients except the flour can be mixed and left in the refrigerator for 2-3 days to let the spices meld. Then add the flour. If they are to crumbly heat the dough to room temp. before rolling and this should help. Also I use mace instead of nutmeg for a richer flavor.
  5. Sherry Jun 24, 2011 11:40 PM
    I baked up a batch of these and when I first tried them...I felt the molasses flavor was somewhat overpowering. However after being stored in an air tight container for a couple days the spice flavor comes to the fore and they taste really good. I might make the spice measurements heaping the next time - Read more ...
  6. Sharon Jan 4, 2010 11:35 PM
    Bill liked these
  7. calsmom Nov 8, 2008 06:25 PM
    You have to chill these or they will not hold together. 4 hours minimum! 5 hours is better. Stir them up in the morning and bake them right after dinner! Spicy crispy great with coffee or hot tea and milk. For those of age try with pumpkin ale! YUM!
  8. DARKCRYSTAL Jul 25, 2003 02:40 PM
    Excellent recipe. It took about 5 minutes to mix up and about 5 minutes to bake! My three year old loved them.
  9. LAURADJ Jun 13, 2003 09:06 PM
    The dough was extremely crumbly - I couldn't get it to roll at all.
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