Crispy and very thin.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream together the shortening, brown sugar and molasses until smooth. Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice; blend into the creamed mixture. Work dough with hands until well blended. Cover and chill for about 4 hours. Dough must be thoroughly chilled to hold together.

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  • Preheat oven to 375 degrees F (190 degrees C). Roll out dough paper thin a little at a time. Cut into desired shapes using cookie cutters. Place on greased baking sheets.

  • Bake 5 to 6 minutes in the preheated oven, or until lightly browned.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

44.7 calories; 0.5 g protein; 7.7 g carbohydrates; 0 mg cholesterol; 51 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/25/2003
Excellent recipe. It took about 5 minutes to mix up and about 5 minutes to bake! My three year old loved them. Read More
(15)

Most helpful critical review

Rating: 1 stars
06/13/2003
The dough was extremely crumbly - I couldn't get it to roll at all. Read More
(6)
20 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/25/2003
Excellent recipe. It took about 5 minutes to mix up and about 5 minutes to bake! My three year old loved them. Read More
(15)
Rating: 5 stars
11/08/2008
You have to chill these or they will not hold together. 4 hours minimum! 5 hours is better. Stir them up in the morning and bake them right after dinner! Spicy crispy great with coffee or hot tea and milk. For those of age try with pumpkin ale! YUM! Read More
(9)
Rating: 4 stars
12/23/2015
I can see why other people had issues with the dough being crumbly. I increased the fat content to 1/4 cup (4 tbsp) and used butter instead of shortening. As an experienced pastry chef I assure you the fats are interchangeable and using whichever you have on hand is fine. In addition before rolling if you'd like to avoid the refrigeration process simply wet your hands with cold water and briefly knead the dough with the extra moisture. The dough readily comes together and I repeat this process when re-rolling the leftover dough. Read More
(8)
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Rating: 1 stars
06/13/2003
The dough was extremely crumbly - I couldn't get it to roll at all. Read More
(6)
Rating: 4 stars
06/24/2011
I baked up a batch of these and when I first tried them...I felt the molasses flavor was somewhat overpowering. However after being stored in an air tight container for a couple days the spice flavor comes to the fore and they taste really good. I might make the spice measurements heaping the next time I try them. I baked them up to make ice cream sandwiches to store in the freezer. I use about a fourth of a cup non fat vanilla frozen yogurt spread between two of these cookies then wrap each one in plastic wrap and store a batch of them in a plastic freezer bag. They make a great low calorie treat. Read More
(5)
Rating: 4 stars
12/10/2011
All ingredients except the flour can be mixed and left in the refrigerator for 2-3 days to let the spices meld. Then add the flour. If they are to crumbly heat the dough to room temp. before rolling and this should help. Also I use mace instead of nutmeg for a richer flavor. Read More
(3)
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Rating: 5 stars
01/04/2010
Bill liked these Read More
(3)
Rating: 4 stars
12/09/2014
These cookies taste very spicy and not sweet and are best after a couple of days. They also look beautiful. I did roll my cutouts a little thicker so I only got 21 cookies. "Paper thin" was too hard to peel off the rolling mat. For that yield I don't know if I would make them again hence the 4 stars. I made these according to the recipe but mixed the dry ingredients together and then mixed that in with a hand mixer until the dough looked crumbly. After that I used my hands to squeeze the dough together. I don't recommend this recipe for beginners. I did chill the dough overnight. It was a little sticky to work with. Baking parchment worked well instead of greasing. The dough tastes terrible raw but is really good when baked. Kitchen smells heavenly. Read More
(2)
Rating: 5 stars
12/25/2015
This works really well and tastes just like the ones our Nanem used to make. I did substitute butter for the oil/lard. I didn't chill the dough first. I rolled it out super thin between two pieces of parchment paper cut out the shapes removed the in-between bits and froze them flat for 15-20 minutes. Then baked 325 for 9-10 minutes. Perfect. Read More
(1)