*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
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.
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.
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.
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