Rating: 4 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Crisp, spicy wafer.


Recipe Summary

6 dozen


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

57 calories; protein 0.7g; carbohydrates 10.3g; fat 1.5g; cholesterol 1.7mg; sodium 24.4mg. Full Nutrition