Moravian Spice Crisps

Name: Moravian Spice Crisps
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 72 crisps
Ingredients: 1/3 cup shortening; 1/3 cup packed brown sugar; 1/4 cup molasses, unsulfured; 1/4 cup dark corn syrup; 1 3/4-2 cups all-purpose flour; 2 teaspoons ground ginger; 1 1/4 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; powdered sugar

Submitted by RecipeNut

"A nice crisp cookie with a snap!"

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Ready In:: 28mins
Ingredients:: 10
Yields:: 72 crisps

ingredients

¹⁄₃ cup shortening
¹⁄₃ cup packed brown sugar
¹⁄₄ cup molasses, unsulfured
¹⁄₄ cup dark corn syrup
1 ³⁄₄ - 2 cups all-purpose flour
2 teaspoons ground ginger
1 ¹⁄₄ teaspoons baking soda
1 teaspoon ground cinnamon
¹⁄₂ teaspoon ground cloves
powdered sugar

directions

Melt shortening in small saucepan over low heat.
Remove from heat; stir in brown sugar, molasses and corn syrup.
Set aside; cool.
Place 1 1/2 cups flour, ginger, baking soda, cinnamon and cloves in large bowl; stir to combine.
Beat in shortening mixture.
Gradually beat in remaining 1/4 cup flour to form stiff dough.
Knead dough on lightly floured surface, adding more flour if too sticky.
Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.
Preheat oven to 350 degrees.
Grease cookie sheets; set aside.
Working with 1 disc at a time, roll out dough on lightly floured surface to 1/16-inch thickness.
Cut dough with floured 2 3/8-inch cookie cutter.
(If dough becomes too soft, refrigerate several minutes before continuing.) Gently press dough trimmings together; reroll and cut out more cookies.
Place cutouts 1/2-inch apart on prepared cookie sheets.
Bake 8 minutes or until firm and lightly browned.
Remove cookies to wire racks; cool completely.
Place small strips of cardboard or parchment paper over cookies; dust with sifted powdered sugar.
Carefully remove cardboard.