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Ingredients
| molasses: 1/3 cup |
| multipurpose shortening: 1/4 cup |
| light brown sugar (packed): 2 Tbl |
| all-purpose flour (unsifted): 1 1/4 cups |
| salt: 1/4 tsp |
| baking soda: 1/4 tsp |
| baking powder: 1/4 tsp |
| ground cinnamon: 1/4 tsp |
| ground ginger: 1/4 tsp |
| ground cloves: 1/4 tsp |
| ground nutmeg: 1 dash |
| allspice: 1 dash |
| powdered sugar (unsifted): 1 cup |
| vanilla extract: 1/2 tsp |
| half and half cream: 1 1/2 Tbl |
Moravian Ginger Cookies II
Credit: AllRecipes
User rating:
"These are lower in fat than most cookies, but still delicious! Try using whole wheat flour instead of all-purpose flour, if you wish."
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Prep Time
min -
Cook Time
min -
Servings
6 serving(s)
Tags
Directions
- Mix molasses, shortening and brown sugar in a large bowl. Stir in flour, salt, baking soda, baking powder, and spices. Cover and refrigerate about 4 hours or until firm.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll half of the dough at a time to 1/8 inch thickness or paper-thin on a floured cloth-covered surface. Cut into 3 inch rounds with floured cutter.
- Place about 1/2 inch apart on ungreased cookie sheet. Bake 1/8 inch thick cookies about 8 minutes; paper-thin cookies about 5 minutes or until light brown. Immediately remove from cookie sheet. Cool completely.
- To Make Frosting: Mix 1 cup confectioners' sugar, 1/2 teaspoon vanilla, and 1-2 tablespoons half-and-half until of spreading consistency. Spread frosting on cooled cookies.