SPICED WAFER COOKIES RECIPES

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MORAVIAN SPICE COOKIES RECIPE | ALLRECIPES



Moravian Spice Cookies Recipe | Allrecipes image

Crisp, spicy wafer.

Provided by Pam

Categories     Desserts    Cookies    Gingerbread Cookie Recipes

Yield 6 dozen

Number Of Ingredients 10

2 tablespoons butter
½ cup molasses
¼ cup packed dark brown sugar
2 tablespoons corn oil
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon baking soda
2 cups all-purpose flour

Steps:

  • Melt butter or margarine over low heat until the butter turns light brown. Add molasses, brown sugar and oil, stirring to melt the sugar. Transfer to a mixing bowl and let cool for 5 minutes.
  • Add cinnamon, ginger, cloves, allspice and baking soda. Mix well. Add flour, 1/2 cup at a time, and beat until just blended.
  • Put the dough onto a large sheet of plastic wrap; flatten it into a disk and wrap it up. Let dough rest at room temperature for 1 to 2 hours before rolling. NOTE: Dough can be made up to three days in advance and stored in the refrigerator. Bring to room temperature before rolling.
  • Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
  • Divide dough in half and rewrap the unused portion. Roll out the dough on a floured surface as thin as possible, less than 1/16 inch. Cut out cookies with a small 2-inch cutter and place them about 1/4 inch apart on the prepared baking sheets.
  • Bake one sheet at a time for 8 to 10 minutes or until the cookies are crisp and just beginning to brown on the edges. Transfer to a wire rack to cool. Repeat with remaining dough. Store the cookies in an airtight container for up to 3 weeks.

Nutrition Facts : Calories 57.1 calories, CarbohydrateContent 10.3 g, CholesterolContent 1.7 mg, FatContent 1.5 g, FiberContent 0.2 g, ProteinContent 0.7 g, SaturatedFatContent 0.5 g, SodiumContent 24.4 mg, SugarContent 4 g

SPICED ALMOND WAFERS RECIPE | MARTHA STEWART



Spiced Almond Wafers Recipe | Martha Stewart image

A fun departure from classic rounds, these wafers may look thin and delicate, but they pack an irresistible crunch. Nibble them with tea, or savor them alone any time of day.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 6 dozen

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups packed dark-brown sugar
2 large eggs
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup sliced blanched almonds

Steps:

  • Line 2 mini loaf pans with plastic wrap.
  • Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes. Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.
  • Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month).
  • Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight 1/8-inch-thick slices with a sharp knife. Cover remaining dough, and freeze in pan until ready to slice and bake.
  • Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat. Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes. Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat.

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