MORAVIAN SPICE COOKIES

Dec 05, 2022April 7, 20240 181
Spiced Just Right
MORAVIAN SPICE COOKIES
MORAVIAN SPICE COOKIES
MORAVIAN SPICE COOKIES
by in Dessert, Holiday 2022 Digital Magazine, Lookbook

Time: 1 hour

Makes 80 cookies

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Ingredients

4 cups all-purpose flour
4 tsp British Cake Spice
1 tsp Baker's Salt
1 cup + 2 Tbl packed light brown sugar
1 cup cold shortening
1/2 tsp distilled vinegar
1/4 tsp baking soda
1 cup Cane Syrup

Take a Look(book)!

Holiday 2022 Lookbook

We had a blast researching retro holiday recipes for our 2022 Digital Holiday Lookbook: Vintage. Our time machine took us directly to this recipe for deliciously crisp, delectably spiced cookies that are perfect for tea time. Or any time. Like right now. These classic Moravian Spice Cookies taste 100% modern and feature our British Cake Spice, loaded with warm cinnamon and studded with clove.

Ready for our next modern trick? The USA Pan Cookie Sheet makes a big holiday baking sesh a super sweet breeze. The side is sloped so that those cookies slide right off. We’re talking smooth operator. Bake a batch – scratch that, bake two. One for you. One for gifting.

Instructions

1.Place flour, British Cake Spice, Baker's Salt and brown sugar in the bowl of a stand mixer with the paddle attachment. Mix on low until combined. In a small bowl, mix vinegar and baking soda and set aside.
2.Cut the cold shortening into several pieces. Add it to the stand mixer and mix on low to combine.
3.Add the vinegar mixture and 1 cup light molasses to the stand mixer. Beat on medium speed until thoroughly combined and the dough forms large clumps.
4.Divide the dough into 4 portions and form each portion into a disk. Wrap each disk in plastic wrap and refrigerate until chilled, at least 1 hour or up to overnight.
5.Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line sheet pans with parchment.
6.Unwrap 1 disk and place on a lightly floured work surface. Keep the remaining disks refrigerated. Roll out very, very thin - between 1/8 and 1/16th inch thick. Cut into shapes with cookie cutters and transfer the cookies with a flat or offset spatula onto the baking sheet. They can be very close together. They don’t spread much.
7.Bake until the cookies turn an even brown color - they won't just be browned around the edges - 10 to 11 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack and let cool completely.
8.Roll out and cut the second portion of dough while the first sheet is baking and place on a second baking sheet. Repeat with the remaining portions of dough. Gather all the dough scraps and re-roll to make more cookies. Be sure to let the baking sheets cool completely between batches. Place new parchment on the baking sheets as you bake the next batches.
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