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.
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
How to Make It
Preheat oven to 350°.
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.
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.
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.
Because these cookies contain white pepper, they are WAY too hot! It could be dangerous to give this to a child or an elderly person. I would eliminate the pepper altogether, and use perhaps just the cinnamon and cloves. The recipe is easy to follow and the texture is wonderful.
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