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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This copycat version is close to the recipe used by Winkler Bakery in the preserved Moravian village of Old Salem, North Carolina. Ingredients:
1 1/4 cups all-purpose flour |
3/4 teaspoon ground cinnamon |
3/4 teaspoon ground ginger |
1/2 teaspoon white pepper |
1/2 teaspoon ground cloves |
1/2 teaspoon dry mustard |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
1/4 teaspoon ground allspice |
1/3 cup molasses |
3 tablespoons butter, softened |
2 tablespoons brown sugar |
Directions:
1. Preheat oven to 350°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 8 ingredients (through allspice), stirring with a whisk.
3. Place molasses, butter, and sugar in a large bowl; beat with a mixer at high speed for 2 minutes. Add flour mixture; beat just until blended (dough will be crumbly). Divide dough into 4 equal portions.
4. Place each portion on a sheet of wax paper; cover with plastic wrap. Roll each portion to a 1/8-inch thickness (Roll the dough as thin as possible to achieve a properly light, crisp texture). Freeze 10 minutes; remove plastic wrap. Cut with a 2 1/2-inch round cutter. Place cookies on baking sheets coated with cooking spray.
5. Bake at 350F for 6 minutes or until edges of cookies are browned. Cool 5 minutes on baking sheets. Remove from baking sheets; cool completely on wire racks. Repeat procedure with remaining dough.
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