Moravian Spice Crisps

Moravian Spice Crisps

1/3 cup shortening
1/3 cup packed brown sugar
¼ cup unsulfured molasses
¼ cup dark corn syrup
1¾ to 2 cups all purpose flour
2 t ground ginger
1¼ t baking soda
1 t ground cinnamon
½ t ground cloves
Powdered Sugar


Melt shortening in small saucepan over low heat. Remove from heat; stir in brown sugar, molasses and corn syrup. Set aside; cool.

Place 1½ cups flour, ginger, baking soda, cinnamon, and cloves in large bowl; stir to combine. Beat in shortening mixture with electric mixer at medium speed, scraping down side of bowl once. Gradually beat in additional flour until stiff dough forms, scraping down side of bowl once.

Knead dough on lightly floured surface, adding more flour if too sticky. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.

Preheat oven to 350°F. Grease cookie sheets; set aside. Working with 1 disc at a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 1/16 inch thickness.

Cut dough with floured 2 3/8" scalloped cookie cutter. (IF dough becomes too soft, refrigerate several minutes before continuing.) Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.) Place cookies ½" apart on prepared cookie sheets.

Bake 8 minutes or until firm and lightly browned. Remove cookies with spatula to wire racks; cool completely.

Place small strips of cardboard or parchment paper over cookies; dust with sifted powdered sugar. Carefully remove cardboard.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 6 dozen cookies.

Siaroppskuake

1 cup packed light brown sugar
¾ cup shortening or margarine
1/3 cup dark molasses
2 large eggs
2 T finely grated lemon peel
3¼ to 3½ cups all purpose flour
1 t baking powder
1 t baking soda

Beat brown sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in molasses, eggs and lemon peel until well blended, scraping down side of bowl once.

Gradually add 3 cups flour, baking powder and baking soda. Beat at low speed until well blended, scraping down side of bowl once. Stir in enough remaining flour with spoon to form stiff dough. Form dough into 2 discs; wrap and refrigerate until firm, 1 hour or overnight.

Preheat oven to 375°F. Grease 3 cookie sheets; set aside.

Working with 1 disc at a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured surface. Roll out dough with lightly floured rolling pin to 1/8" thick rectangle. Cut dough with floured 2¾" star or scalloped cookie cutter. Place cutouts ½" inch apart on prepared cookie sheets.

Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.)

Bake 7 to 8 minutes or until lightly browned around edges. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 8 dozen cookies

Lebkuchen

2¾ cups all purpose flour

2 t ground cinnamon

1 t baking powder

½ t baking soda

½ t salt

½ t ground cardamom

½ t ground ginger

½ cup honey

½ cup dark molasses

¾ cup packed brown sugar

3 T butter, melted

1 large egg

½ cup chopped toasted almonds (optional)

Glaze  (recipe follows)

Preheat oven to 350°F Grease 15x10" jelly roll pan; set aside.

Place flour, cinnamon, baking powder, baking soda, salt, cardamom, and ginger in medium bowl; stir to combine.

Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat; cool 10 minutes.

Stir in brown sugar, butter, and egg.

Place brown sugar mixture in large bowl. Gradually add flour mixture. Beat at low speed with electric mixer until dough forms, scraping down side of bowl once. Stir in almonds with spoon, if desired. (Dough will be slightly sticky.)

Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until golden brown and set. Remove pan to wire rack; cool completely.

Prepare Glaze. Spread over cooled bar cookies. Let stand until set, about 30 minutes.

Cut into 2x1" bars.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 6 dozen bars.

Glaze

1¼ cups powdered sugar

3 T fresh lemon juice

1 t grated lemon peel

Place all ingredients in medium bowl; stir with spoon until smooth.

~*~Nut ALLERGY WARNING~*~ this recipe contains almonds.

Molasses Lace Roll Ups

¾ cup sifted all-purpose flour

3 tablespoons nonfat dry milk*

2/3 cup granulated sugar

1 teaspoon ginger

½ cup molasses

½ cup shortening

Start heating oven to 325°F. Sift together flour, milk, sugar, and ginger. In medium saucepan, slowly heat molasses to boiling point; remove from heat; mix and shortening. Slowly add flour mixture while stirring well. Drop by half teaspoonful 4 inches apart on well greased cookie sheet. Bake 14 minutes or until done. Remove from oven; let stand a minute; then quickly loosen all cookies with sharp, broad knife. While cookies are still warm and pliable, roll, one at a time, around handle a wooden spoon. Let cool on rack. Store in tight covered container.

Makes 4 dozen

*If dry milk is admitted, increase flour to 1 cup

Note: if cookies cool too much for rolling, return to oven for a minute or two to soften.

~*~Dairy ALLERGY WARNING~*~ this recipe contains milk.