|Light molasses||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Granulated sugar||2 Tablespoon|
|Sifted all purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
Blend molasses, butter and sugar in a medium mixing bowl.
Sift flour, salt, baking soda, cinnamon, ginger and cloves.
Blend sifted dry ingredients into creamed mixture; mix well.
Cover tightly with plastic wrap and refrigerate for at least 2 hours. (This dough may be kept refrigerated for several days.)
True Moravian cookies are paper thin.
This delicious thinness is rather difficult to achieve at home by rolling the dough.
If desired, form chilled dough into a roll about 2 inches in diameter; freeze, then slice paper thin with a sharp knife and bake as directed.
To roll cookies, stretch a pastry cloth over a large cutting board.
Sprinkle cloth generously with flour; rub flour into cloth with hands and brush off excess.
Remove about one third of dough from refrigerator at a time, and roll out as thin as possible.
Use only as much flour as necessary to keep dough from sticking to rolling pin.
Cut with round, fluted edged pastry cutter or various shaped cookie cutters.
Place cookies on a greased cookie sheet.
Bake in a preheated 375°F oven 5 to 6 minutes, or until only slightly brown; be sure to check the baking cookies carefully to keep the thin cookies from burning.
Remove from oven; cool about 3 minutes.
Remove cookies from pan onto cooling rack or paper towels.
When cool, store in tightly covered container.