moravian spice cookies

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/2 cup molasses
• 1/4 cup packed dark brown sugar
• 2 tablespoons corn oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour

Recipe

• melt butter or margarine over low heat until the butter turns light brown. add molasses, brown sugar and oil, stirring to melt the sugar. transfer to a mixing bowl and let cool for 5 minutes.
• add cinnamon, ginger, cloves, allspice and baking soda. mix well. add flour, 1/2 cup at a time, and beat until just blended.
• put the dough a large sheet of plastic wrap; flatten it into a disk and wrap it up. let dough rest at room temperature for 1 to 2 hours before rolling. note: dough can be made up to three days in advance and stored in the refrigerator. bring to room temperature before rolling.
• preheat oven to 350 degrees f (180 degrees c). lightly grease cookie sheets.
• divide dough in half and rewrap the unused portion. roll out the dough on a floured surface as thin as possible, less than 1/16 inch. cut out cookies with a small 2-inch cutter and place them about 1/4 inch apart on the prepared baking sheets.
• bake one sheet at a time for 8 to 10 minutes or until the cookies are crisp and just beginning to brown on the edges. transfer to a wire rack to cool. repeat with remaining dough. store the cookies in an airtight container for up to 3 weeks.