I love both my cookbooks by Annalise Roberts, this recipe is from “The Heirloom Collection”…have made some really tasty baked goods from it like my apple custard tart. I blogged that the other week. Today I bring you her Moravian Spice Cookies. I chose them for many reasons – the memories of spicy cookies being foremost. I think you will love this cookie for its flavor and crisp texture. I live not far from Bethlehem which is the home base for the Moravian Church. You can buy these cookies in the Moravian Book Shop but not gluten free. So now those who can’t eat gluten can have them to enjoy this holiday season.
You can cut them out in shapes but I found I liked to mostly make diamonds using a sharp knife. I did do some hearts and ornament shapes but it was tough going to get them off the wax paper and onto the baking sheet without distorting their original shape. You can take her advice and chill them further to facilitate the moving process. I do love them any shape they are!
Moravian Spice Cookies
1 1/4 cup GF flour: suggest brown rice blend (recipe below)
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
¾ tsp. xanthan gum
¼ tsp. salt
3 tbsp. butter (room temp)
¼ cup packed dark brown sugar
1/3 cup molasses
Directions: First combine the dry ingredients in a small bowl; mix well.
Beat shortening, brown sugar and molasses in your big mixer bowl until smooth, add flour mixture and blend until well combined. Shape dough into two disks, chill about 30 minutes, lay between two sheets of wax paper, roll into a very thin (1/8 inch thick) sheet. Cut into 2 inch or less shapes, move with spatula onto a cookie sheet lined with parchment paper. If they are sticky and hard to lift up return the sheet to the freezer for a few minutes until they are stiff enough to move. Bake at 325 degrees for 8-11 minutes. Make sure they are fully baked or they won’t be crisp. Leave on the cookie sheet a minute before moving to a cooling rack. Store in an airtight cookie jar or tin.
Spicy and crisp. Great with a cup of coffee or tea! Annalise says you can reduce the spices for less zing; 3/4 tsp. cinnamon, ¾ tsp. ginger and ½ or less of cloves.
Brown Rice Flour Mix (same as King Arthur Basic GF flour)
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour
First published on my blog in December 2016