Moravian Ginger Cookies
Crisp, spicy, paper-thin. The Moravians who founded Bethlehem, Pennsylvania, on Christmas Eve, 1741, brought this cooky recipe with them.
Ingredients
| 0.333 cup | 80 ml | molasses |
| 0.5 tsp. | 2.5 ml | salt |
| 3 tbsp. | 45 ml | shortening |
| 0.25 tsp. | 1.3 ml | soda |
| 2 tbsp. | 30 ml | brown sugar |
| — | cinnamon, ginger, and cloves (¼ tsp. each) | |
| 1.25 cups | 300 ml | Gold Medal Flour |
| — | nutmeg and allspice (dash each) |
Instructions
Mix molasses, shortening, and sugar thoroughly. Measure flour by dipping method (p. 5) or by sifting. Stir together remaining ingredients; blend in. Work with hands until well blended. Cover; chill about 4 hr. (Thorough chilling is needed to make dough hold together.) Heat oven to 375° (quick mod.). Roll dough out paper-thin, a little at a time. Cut in desired shapes. Place on greased baking sheet. Bake 5 to 6 min., or until lightly browned. If desired, when cool, frost with Easy Creamy Icing (p. 150). Makes about 5 doz. cookies.
Note: If you use Gold Medal Self-Rising Flour, omit salt and soda.