Rating: 3.5 stars
5 Ratings
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  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Wendy Kalen
Recipe by Cooking Light December 2008

Gallery

Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
3 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

37 calories; calories from fat 24%; fat 1g; saturated fat 0.6g; mono fat 0.3g; poly fat 0.1g; protein 0.5g; carbohydrates 6.5g; fiber 0.2g; cholesterol 3mg; iron 0.4mg; sodium 27mg; calcium 9mg.
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