Moravian Sugar Cookies Recipes

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MORAVIAN COOKIES



Moravian Cookies image

Thin, crisp rolled cookies with a good ginger and molasses flavor. If you get tired of rolling these out, roll into balls, flatten them out and bake. I have often made and brushed them with a clear boiled sugar/water glaze, and when the glaze dried my children referred to these as my "varnished" cookies.

Provided by superbuna

Categories     Dessert

Time 2h40m

Yield 72 cookies

Number Of Ingredients 11

4 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup firmly packed light brown sugar
1/2 cup soft butter
1/2 cup Crisco
1 1/2 cups light molasses
1/2 teaspoon cider vinegar

Steps:

  • Sift together into bowl the flour, baking soda, salt, cinnamon, cloves, and ginger.
  • Add the brown sugar and mix well.
  • With pastry blender, cut in butter and lard. (I use my Kitchen Aid for all).
  • Gradually add the molasses and vinegar and mix thoroughly.
  • Chill several hours or until firm enough to roll.
  • Using a small amount of dough at a time, roll out on floured surface to about 1/8 inch or more thickness and cut with fancy cutters.
  • Bake in preheated moderate oven 350 degrees F. for about ten minutes or until browned.
  • Cool and decorate.

Nutrition Facts : Calories 84.4, Fat 2.8, SaturatedFat 1.3, Cholesterol 3.4, Sodium 33.6, Carbohydrate 14.2, Fiber 0.2, Sugar 6.9, Protein 0.8

MORAVIAN SUGAR COOKIES



Moravian Sugar Cookies image

This is a rolled cookie recipe, that you cut with cookie cutters. You will need a stockinette for your rolling pin, and pastry cloth, because these cookies are rolled out very thin. They are crisp and sweet, and I like them so much better than a regualar sugar cookie.

Provided by KittyKitty

Categories     Dessert

Time 9h20m

Yield 9 dozen

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 1/4-2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
superfine sugar

Steps:

  • Cream butter; gradually add sugar, beating well at medium speed with electric mixer. Add egg and vanilla, beat well. Combin 2 1/4 cups flour, soda, and salt; add to creamed mixture alternately with buttermilk, mixing well. Add remaining 1/4 cup flour if dough seems very sticky. Cover and chill 8 hours.
  • Work with one-fourth of dough at a time, and store remainder in fridge. Place stickinette cover on rolling pin; flour well. Roll dough to 1/16 inch thickness on a lightly floured pastry cloth. Cut with a 3 inch roud cutter, and carefully place on lightly greased cookie sheets. Bake at 375F for 6-8 minutes or just until cookies brown around the edges. Cool slightly on cookie sheets and sprinkle with superfine sugar. remove to wire racks, and cool completely. repeat with reaminingdough. Store in airtight containers.

Nutrition Facts : Calories 301.7, Fat 11.2, SaturatedFat 6.7, Cholesterol 50.9, Sodium 287.3, Carbohydrate 46.5, Fiber 0.8, Sugar 22.7, Protein 4.3

MORAVIAN MOLASSES COOKIES



Moravian Molasses Cookies image

This recipe makes an enormous quantity of cookies--up to 8 pounds. Read through all the instructions before attempting it.

Provided by Food Network

Categories     dessert

Yield About 7 or 8 pounds of cookies

Number Of Ingredients 10

1 quart unsulfured molasses
1 pound light brown sugar
12 oz (3/4 lb) lard
4 oz (1 stick) margarine
About 4 pounds all-purpose flour
4 tablespoons fresh ground cloves
4 tablespoons fresh cinnamon
2 tablespoons fresh ground ginger
3 level tablespoons baking soda
1 teaspoon salt

Steps:

  • Melt the margarine and lard together and set aside to cool to lukewarm.
  • Put the molasses in a very large and heavy smooth-bottomed pot. Stir in the cloves, cinnamon, ginger, and the brown sugar. Turn to medium-high and start stir with a wooden spoon until the mixture is warm, the sugar has dissolved, and all the spices are incorporated, 5 to 10 minutes. Do NOT bring it to a boil.
  • Put the salt and soda in a cup or small bowl and mix it with about 3 tablespoons flour in a cup. Add that to the molasses mixture. Stir until completely dissolved, mashing any particles of soda against the side of the pot so that every bit is incorporated.
  • Pour in the cooled margarine and lard, and beat with a wooden spoon until completely blended. Allow the whole mixture to cool before adding the flour, or the dough will absorb more flour. Add about one-third of the flour mixture and stir well with a wooden spoon. Add the second third of flour and continue to mix.
  • Take the remaining third of flour and sprinkle a work surface thickly with some of it. Scrape all the dough out onto the floured surface, and begin to knead, flouring your hands frequently while you incorporate the remaining flour.
  • When the dough has become stiff and firm and far less sticky, roll it into a long tube and cut it into eight pieces, which will weigh roughly one pound each. Shape each ball into a disk, slapping the surface with your hands to smooth it (you'll see the lard rise to the surface, making each disk kind of shiny).
  • Put four disks of dough in each of two large plastic bags and seal. Allow to sit overnight on the countertop. The dough will swell some and the spice flavors will mellow and blend.
  • When you're ready to bake, preheat the oven to 250 degrees F. Cover a pastry or rolling board (or a square piece of plywood) with bleached muslin that's been washed several times, tacking it tightly around the edges. Flour the muslin and rub the flour into the cloth to coat it deeply. Roll the cookies as thin as possible, 1/16 to 1/32 of an inch. Cut with any cookie cutter you like, using tiny cutters such as hearts or circles to cut out little cookies in the spaces between larger cookies. (You can also gather the scraps and reroll, but these cookies won't be as tender.)
  • Lift the cookies onto an ungreased baking sheet and bake for 10 minutes. Watch them, and don't let the cookies brown around the edges. Allow to cool on the pan for several minutes before lifting them onto cooling racks. As soon as they're completely cool, pack and store in an airtight container. If you're using cookie tins, seal the lid of the tin with masking tape. Any air creeping in will cause the cookies to soften.

MORAVIAN SUGAR COOKIES



Moravian Sugar Cookies image

78

Categories     Dessert     Cookies     Baked Goods

Time 8h

Yield 2

Number Of Ingredients 18

butter
sugar
eggs
vanilla extract
all-purpose flour
baking soda
salt
buttermilk
sugar
butter
sugar
eggs
vanilla extract
all-purpose flour
baking soda
salt
buttermilk
sugar

Steps:

  • Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine 2¼ cups flour, soda, and salt; add to creamed mixture alternately with buttermilk, mixing well. Add remaining ¼ cup flour if dough seems very sticky. Cover and chill 8 hours. Work with one-fourth of dough at a time, and store remainder in refrigerator. Place stockinette cover on rolling pin; flour well. Roll dough to 1/16-inch thickness on a lightly floured pastry cloth. Cut with a 3-inch round cutter, and carefully place on lightly greased cookie sheets. Bake at 375℉ (190℃) F for 6 to 8 minutes or just until cookies begin to brown around edges. Cool slightly on cookie sheets, and sprinkle with superfine sugar. Remove cookies to wire racks, and cool completely. Repeat procedure with remaining dough. Store in airtight container. OLD FASHIONED TEACAKES: Roll dough to ¼ inch thickness. Cut as directed above. Bake at 375℉ (190℃) for 8 to 10 minutes.

Nutrition Facts :

MORAVIAN CRISPS WITH ROYAL ICING



Moravian Crisps with Royal Icing image

Provided by Shelley Wiseman

Categories     Cookies     Mixer     Dessert     Bake     Christmas     Kid-Friendly     Cinnamon     Clove     Christmas Eve     Party     Molasses     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 40 to 80 cookies (Depending on size)

Number Of Ingredients 18

For cookies:
1/4 cup vegetable shortening (trans-fat-free)
1/3 cup packed light brown sugar
1/2 cup unsulfured molasses (not blackstrap)
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon salt
For royal icing:
1 (1-pound) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted) such as Just Whites
1/2 cup water
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Food coloring (optional)
Equipment: a pastry or flour-sack cloth and a cloth rolling-pin sleeve; decorative cookie cutters;a small offset spatula; pastry bags fitted with pastry tips

Steps:

  • Make cookies:
  • Pulse shortening, brown sugar, and molasses in a food processor until smooth. Meanwhile, whisk together flour, baking soda, spices, and salt. Add to processor and blend just until combined.
  • Turn out dough onto a floured surface and knead briefly, allowing dough to absorb a little more flour if sticky. Divide dough in half and form each half into a 3-inch square. Wrap each in plastic wrap and chill at least 1 day.
  • Preheat oven to 325°F with rack in middle. Line 2 large baking sheets with parchment paper.
  • Roll out 1 piece of dough on a floured pastry cloth using floured sleeve-covered rolling pin until very thin (less than 1/16 inch thick), about a 15-inch square. Cut out shapes with cookie cutters and, using offset spatula to transfer, arrange about 1/2 inch apart on baking sheets.
  • Bake cookies, 1 sheet at a time, 10 minutes. Let stand 1 minute on sheet, then loosen with spatula and transfer on parchment to a rack to crisp, about 10 minutes. If first batch isn't crisp, bake 1 minute more (on baking sheet), then bake remaining batches 10 to 11 minutes. Cool cookies completely on rack.
  • Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.
  • Make icing:
  • Beat together icing ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute. Increase speed to high and beat until icing holds soft peaks, about 3 minutes more. If desired, divide icing and add food coloring.
  • Fill pastry bags with icing and pipe decoratively on cookies, then let set, about 1 hour.

MORAVIAN GINGER COOKIES II



Moravian Ginger Cookies II image

These are lower in fat than most cookies, but still delicious! Try using whole wheat flour instead of all-purpose flour, if you wish.

Provided by JJOHN32

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 6

Number Of Ingredients 15

⅓ cup molasses
¼ cup shortening
2 tablespoons packed brown sugar
1 ¼ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 pinch ground nutmeg
1 dash ground allspice
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 ½ tablespoons half-and-half cream

Steps:

  • Mix molasses, shortening and brown sugar in a large bowl. Stir in flour, salt, baking soda, baking powder, and spices. Cover and refrigerate about 4 hours or until firm.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll half of the dough at a time to 1/8 inch thickness or paper-thin on a floured cloth-covered surface. Cut into 3 inch rounds with floured cutter.
  • Place about 1/2 inch apart on ungreased cookie sheet. Bake 1/8 inch thick cookies about 8 minutes; paper-thin cookies about 5 minutes or until light brown. Immediately remove from cookie sheet. Cool completely.
  • To Make Frosting: Mix 1 cup confectioners' sugar, 1/2 teaspoon vanilla, and 1-2 tablespoons half-and-half until of spreading consistency. Spread frosting on cooled cookies.

Nutrition Facts : Calories 326.2 calories, Carbohydrate 58.5 g, Cholesterol 1.4 mg, Fat 9.4 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 180.4 mg, Sugar 34.3 g

MORAVIAN CHRISTMAS COOKIES



Moravian Christmas Cookies image

A very large recipe for gingerbread-molasses-type Christmas cookies from the Bethlehem, Pennsylvania area. A full batch makes more than 12 dozen. With medium cookie cutters, a quarter recipe made 74 cookies.

Provided by ARBethany

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 1h40m

Yield 144

Number Of Ingredients 9

8 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 ¼ cups brown sugar
1 cup lard
1 cup butter
1 teaspoon white vinegar
½ teaspoon baking soda
4 cups molasses

Steps:

  • Sift flour, cinnamon, and ginger together in a large bowl. Add sugar and mix well. Work lard and butter into the flour mixture using a pastry blender.
  • Combine vinegar and baking soda in a small bowl; mix to dissolve. Add mixture to the flour mixture in the bowl. Add molasses and mix thoroughly. Place dough in the refrigerator until chilled, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll dough out very thin on a floured surface. Cut into shapes using fancy cookie cutters.
  • Bake in the preheated oven until lightly browned, about 10 minutes.

Nutrition Facts : Calories 89 calories, Carbohydrate 15.5 g, Cholesterol 4.7 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 17.9 mg, Sugar 8.4 g

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