Moravian Ginger Cookies I Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 2, 2008
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!
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Cooking Level: Intermediate

Home Town: Clayton, Indiana, USA
Living In: Bella Vista, Arkansas, USA

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Reviewed: Jan. 1, 2010
Bill liked these
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Reviewed: Dec. 23, 2000
Excellent recipe. It took about 5 minutes to mix up and about 5 minutes to bake! My three year old loved them.
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Reviewed: Jun. 24, 2011
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 I try them. I baked them up to make ice cream sandwiches to store in the freezer. I use about a fourth of a cup non fat vanilla frozen yogurt spread between two of these cookies, then wrap each one in plastic wrap and store a batch of them in a plastic freezer bag. They make a great low calorie treat.
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Reviewed: Dec. 10, 2011
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.
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Reviewed: Jan. 11, 2001
The dough was extremely crumbly - I couldn't get it to roll at all.
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