Moravian Spice Cookie Wafers (United States)

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (13)

Cook Time:
10 min
Level:
Intermediate
Yield:
about 5 dozen wafers

Times:

Prep: 30 min
Inactive Prep: 1 hr 30 min
Cook: 10 min
Total:: 2 hr 10 min

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Ingredients

1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 to 3/4 teaspoon finely ground white pepper
1/2 teaspoon dry mustard powder
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1/4 cup molasses
1 large egg yolk

Directions

Preheat the oven to 325 degrees F.

Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl.

Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together.

Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely.

Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough.

Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes.

Busy baker's tips: Store baked cookies in an airtight container for up to 10 days. The dough can be frozen, between sheets of waxed paper and well-wrapped in plastic wrap, for up to 2 weeks. Baked cookies can be wrapped in plastic wrap then aluminum foil and frozen for up to 1 month.

Cook's note: Don't be intimidated by how many cookies this recipe makes. This dough freezes well, and you can roll out far in advance -- so when you need cookies, you can cut and bake as needed, which is a great holiday timesaver.

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Comments & Reviews

recipe Moravian Spice Cookie Wafers (United States)
Nicole Rockville, MD 12-04-2008
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Better than gingerbread!
Rated: 5 stars out of 5

These cookies were such a big hit at work, I had people begging me for the recipe. They're pretty easy to make (just throw a... bunch of stuff in a mixer) and keep for a while -- especially if you freeze the dough. Definitely try it!Read more
recipe Moravian Spice Cookie Wafers (United States)
jerry plainfield, IL 12-22-2007
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Awesome
Rated: 5 stars out of 5

Out of the 12 this year, there were maybe 3 that I would say are home runs...this is one of them. Excellent flavor, good... texture, the house smelled great, and everyone loves them. A little labor intensive and require a good bit of patience, but worth it. I think the key to this one is to use high quality, freshly ground spices...not the stuff that has been in your cabinet for three years!Read more
recipe Moravian Spice Cookie Wafers (United States)
Patty Panama City, FL 12-19-2007
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Wonderful!
Rated: 5 stars out of 5

These are wonderful! I used the larger amount of the pepper and they have just the right amount of pop! I also cut them out... at stars and piped some white decorations on them to dress them up for the Christmas trays. I received several requests for the recipe. Way to go Food Network!Read more
recipe Moravian Spice Cookie Wafers (United States)
Kim Greenville, SC 12-17-2007
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Dead on!
Rated: 5 stars out of 5

If you've never had Moravian Cookies from Salem, NC...these are them! I tried the recipe with 1/2 tsp. of white pepper, but... I think 3/4 tsp. is closer to the real thing. Great job, Food Network!Read more
recipe Moravian Spice Cookie Wafers (United States)
Anonymous 12-09-2007
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Pretty good
Rated: 4 stars out of 5

Yes these cookies took a little time but they are a nice variety on the cookie tray. The cinnamon flavor is enhanced by the... pepper.Read more
recipe Moravian Spice Cookie Wafers (United States)
Ann Schnecksville, PA 12-05-2007
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Spicy but nice
Rated: 4 stars out of 5

Forget the waxed paper, use a pastry cloth and sock for your rolling pin or spray parchment with veg oil cooking spray. ... Taste is excellent. I used a 2 1/2" fluted cutter and the flutes disappeared in baking. One thing that boggles my mind is baking a BROWN cookie so that it is lightly, evenly colored (BUT NOT BROWN).Read more