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Thursday, February 23, 2012

Moravian Spice Cookies


I love soft, chewy cookies. I also love these Moravian spice cookies, which are neither soft nor chewy. Perfect for dipping into a cup of tea, these cookies have a wonderful spicy-molasses flavor. They also contain an ingredient I've never used in cookies before - mustard powder. I was a little concerned about how they would taste, but the mustard works well with all of the other spices. I cut my cookies into snowflakes, but you can use whatever cookie cutter shape you like. Also, these cookies are super low in Points Plus values, which is great for those of us who are following Weight Watchers.
Moravian Spice Cookies
From: Weight Watchers
Yield: about 78 cookies {I ended up with a lot of cookies, but definitely not 78.}

What You Need
1 1/2 cups all-purpose flour
1 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. mustard powder
1/2 tsp. baking soda
1/4 tsp. allspice
1/4 tsp.ground cloves
4 Tbsp. butter or margarine, room temperature
1/3 cup packed brown sugar
1/2 cup ligh {mild} molasses

What To Do
1. Whisk together flour, ginger, cinnamon, mustard powder, baking soda, allspice, and cloves in a small bowl.
2. With electric mixer on medium speed, beat butter and brown sugar in large bowl until light and fluffy, about 3 minutes. Add molasses and beat until blended well. Reduce mixer speed to low; add half of flour mixture, beating just until blended. Beat in remaining flour mixture until stiff dough is formed. Divide dough into 4 equal portions. Wrap each portion in plastic wrap; refrigerate at least 4 hours or up to overnight.
3. Place racks in upper and lower thirds of oven and preheat oven to 350 degrees F.
4. On lightly floured surface with floured rolling pin, roll out one piece of dough to 1/16-inch thickness. With floured 2 1/2-inch fluted round cutter, cut out cookies. Place 1/2-inch apart on ungreased baking sheets.
5. Bake until cookies are set but not browned, 6-8 minutes, rotating baking sheets halfway through baking time. Let cool on baking sheets 1 minute, then transfer cookies to wire racks to cool completely. Repeat with remaining dough, gathering and re-rolling scraps.


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