fitfool

I had requested recipes for a very thin tea cookie and a few people suggested Moravian Cookies. The descriptions sounded right and I eagerly baked a batch up. While they look pretty, they're not the cookies I had remembered eating before. Either I made these wrong or this particular flavoring is too sophisticated for my palate. In case anyone else likes these, I'll post the recipe and photos here anyhow.

And if any of you know the name or the recipe for the cookies I'm thinking about, please let me know! They were a pale yellow in color and had a buttery or shortbread-like taste to them. They were perfect with tea.

Moravian Cookies (recipe from

sunshine_two)

Ingredients
3/4 cup vegetable shortening
1-1/4 cups firmly packed brown sugar
2 cups molasses
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
1/2 teaspoon salt
4-1/2 cups all-purpose flour

Instructions
In a large saucepan over medium heat, combine vegetable shortening, brown sugar, molasses, baking soda, cinnamon, ginger, cloves, and salt; heat until warm, mashing out any lumps. Remove from heat; while still warm, stir in flour. Cover and refrigerate overnight.

Preheat oven to 375 degrees F. Lightly grease cookie sheets. When ready to bake, take what you need out of the refrigerator. (Unused dough may be stored in the refrigerator as long as a month -- in fact, cookies are better if dough has "mellowed" for awhile.)[And now I have to interrupt to warn you that when you take them out of the fridge, the dough will be really really stiff. Break the dough into smaller chunks before storing it in the fridge.] Roll dough on a lightly floured surface, using as little flour as possible. Also flour rolling pin. Roll dough out paper thin and cut into desired shapes with cookie cutters. Place onto prepared cookie sheets.

Bake 5 to 6 minutes or uuntil light brown. After removing cookies from oven, with a clean soft cloth lightly brush off any excess flour. Let cool on cookie sheet and remove when you can handle them comfortably. Store in airtight containers.

	These are very thin cookies so they can burn very easily. Here's the first batch left in for 5 minutes in my oven.
	And then a second batch with only 4 minutes in the oven came out better.