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Christmas: Old Salem Moravian Cookies

Source of Recipe

From "The Glory of Southern Cooking" by James Villas


Recipe Introduction

"Closely linked historically with the Pennsylvania Dutch, the pious sect of German Protestants known as Moravians, who settled in the piedmont sections of Maryland, Virginia, and North Carolina during the eighteenth century, were renowned for the spicy cakes and cookies baked at Christmas and Easter. The most famous settlement of all was around Winston-Salem, North Carolina, and today, Old Salem boasts not only some of the most exquisite restored houses and buildings in the entire country but a few authentic bakeries that still turn out these delectable cookies. Their number, sadly, seems to diminish more each year, meaning that those like me who can remember the thrill of ordering a batch of Moravian cookies every Christmas have had to learn to make their own. Fortunately, they couldn't be easier or more fun to produce."

List of Ingredients

â—¦ 4 tablespoons (½ stick) butter, softened
â—¦ ¼ cup vegetable shortening
â—¦ ½ cup firmly packed light brown sugar
â—¦ 1 cup cane syrup or molasses
â—¦ 2 tablespoons brandy
â—¦ 4 cups all-purpose flour
â—¦ 1 teaspoon baking soda
â—¦ 1 teaspoon salt
â—¦ 1 tablespoon ground cinnamon
â—¦ 1 teaspoon ground ginger
â—¦ 1 teaspoon ground cloves
â—¦ ½ teaspoon ground allspice


Recipe

In a large mixing bowl, cream the butter, shortening, and brown sugar with an electric mixer till creamy, add the syrup (or molasses) and brandy, and stir till well blended. In another bowl, sift together the flour, baking soda, salt, and spices, add to the butter mixture, and mix the dough with your hands till well blended and stiff. Cover with plastic wrap and chill the dough at least 3 hours and preferably overnight.

Preheat the oven to 375° F. Grease two baking sheets with butter and set aside.

On a lightly floured surface, roll out about one-third of the dough â…›-inch thick, cut out the cookies with various cookie cutters in the shape of stars, animals, crescents, circles, etc., and arrange them on one of the two prepared baking sheets about 1 inch apart. Repeat with another third of the dough, then the final third, and bake till the cookies are lightly browned, 7 to 8 minutes. (Do not overbake, which makes the spices bitter.) Transfer to a rack to cool till crisp, then store in airtight containers.

Makes 3 to 4 dozen