Recipe by Pam
"Crisp, spicy wafer."
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packed dark brown sugar
If you've ever made ginger snaps, you know the dough is supposed to be dry. This is similar, however in making this recipe as written, the dough was already getting brittle after I mixed in the first cup of flour... but it was such a lovely deep brown color and the spices were already smelling so wonderful that I refused give up! I kept adding melted butter and sugar till I got the right consistency while mixing in the second cup of flour. All told, I added 1 stick (1/2 cup) of butter and 1 cup melted brown sugar, plus an extra 1/2 tsp. of all the spices. I skipped the oil altogether. It was worth the effort and the cookies came out just as delicious as I'd initially hoped! These crunchy, spicy treats make a delightful contrast on a Christmas cookie tray with richer sweet items.
Maybe I didn't do this properly, but the dough was so dry that I had an extremely difficult time making wafers out of it.
These cookies are the best! I am making them for a neighborhood cookie swap. My husband loves them! My recipe is a little different with more buttermargarine and no corn oil is added. Do try this if you haven't!
Like mjteodori, the dough can get a bit crumbly. Instead of using 2 cups of flour, I only used 1.5. I also added a liny bit more butter to loosen the dough. Overall, great recipe, though. Very flavorfull!
These cookies were a bit of work, but it was definatly worth it. I brought these to a family get-together and received many compliments.
Great recipe. You need a little TLC with the dough. My previous recipe required 1-2 hours in the frig before rolling out not room temp. I find this a little easier than working with room temp dough.
THIS RECIPE IS A W E S O M E !!!
* Percent Daily Values are based on a 2,000 calorie diet.
Moravian Spice Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 13
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