Moravian Wafers

4.0 5
4 stars
(5)
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Recipe from Cooking Light

A version of this milk-worthy cookie is a perennial best seller at the Winkler Bakery in the preserved Moravian village of Old Salem, North Carolina. Roll the dough as thin as possible to achieve a properly light, crisp texture.

Ingredients

  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 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
  • Cooking spray

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 8 ingredients (through allspice), stirring with a whisk.
  3. 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. 4. Place each portion on a sheet of wax paper; cover with plastic wrap. Roll each portion to a 1/8-inch thickness. Freeze 10 minutes; remove plastic wrap. Cut with a 2 1/2-inch round cutter. Place cookies on baking sheets coated with cooking spray. Bake at 350° 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.
Wendy Kalen,
December 2008

Nutritional Information

  • Calories: 37
  • Calories from fat: 24%
  • Fat: 1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 6.5g
  • Fiber: 0.2g
  • Cholesterol: 3mg
  • Iron: 0.4mg
  • Sodium: 27mg
  • Calcium: 9mg