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Moravian Wafers

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Yield 3 dozen (serving size: 1 cookie)
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

Nutrition Information

  • calories 37
  • caloriesfromfat 24 %
  • fat 1 g
  • satfat 0.6 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 0.5 g
  • carbohydrate 6.5 g
  • fiber 0.2 g
  • cholesterol 3 mg
  • iron 0.4 mg
  • sodium 27 mg
  • calcium 9 mg

How to Make It

  1. Preheat oven to 350°.

  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. 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. 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.