MORAVIAN COOKIES RECIPES

Steps:

• Cream butter; gradually add sugar, beating well at medium speed with electric mixer. Add egg and vanilla, beat well. Combin 2 1/4 cups flour, soda, and salt; add to creamed mixture alternately with buttermilk, mixing well. Add remaining 1/4 cup flour if dough seems very sticky. Cover and chill 8 hours.
• Work with one-fourth of dough at a time, and store remainder in fridge. Place stickinette cover on rolling pin; flour well. Roll dough to 1/16 inch thickness on a lightly floured pastry cloth. Cut with a 3 inch roud cutter, and carefully place on lightly greased cookie sheets. Bake at 375F for 6-8 minutes or just until cookies brown around the edges. Cool slightly on cookie sheets and sprinkle with superfine sugar. remove to wire racks, and cool completely. repeat with reaminingdough. Store in airtight containers.

Steps:

• Sift flour, cinnamon, and ginger together in a large bowl. Add sugar and mix well. Work lard and butter into the flour mixture using a pastry blender.
• Combine vinegar and baking soda in a small bowl; mix to dissolve. Add mixture to the flour mixture in the bowl. Add molasses and mix thoroughly. Place dough in the refrigerator until chilled, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll dough out very thin on a floured surface. Cut into shapes using fancy cookie cutters.
• Bake in the preheated oven until lightly browned, about 10 minutes.