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Moravian Gingersnap Cookies

List of Ingredients

This cookie dough can be made and refrigerated or frozen. This is adapted

1 cup molasses
1 cup dark brown sugar - packed
1/2 cup shortening
1/2 cup unsalted margarine (not whipped)
1/4 to 1/8 teaspoon salt
1 1/2 teaspoon baking soda dissolved in 1 tablespoon hot water
1 tablespoon finely grated orange rind
1 tablespoon ground ginger (as fresh as possible)
1 tablespoon cinnamon
1 tablespoon allspice
1 tablespoon cloves
1 tablespoon nutmeg (or perhaps less - to taste)
3 to 4 cups all-purpose flour

Heat molasses, sugar and fats slowly in a small saucepan until melted and well mixed. Add orange rind, salt, soda, and spices. Stir well. Cool and turn out into a large mixing bowl. Stir in flour and mix to make a stiff dough (3 cups to begin, adjust thereafter). Wrap and chill the dough overnight or freeze in a packet until needed.

Preheat oven to 350 F.

Roll out dough between wax paper sheets as thinly as possible. Cut into rounds. Place on a parchment-lined cookie sheet and bake until tops are shiny and dry to the touch.



Recipe

Some adaptions I might put in PA Dutch but you know I REFUSE to put anything of Martha Stewies there no matter how good.