Moravian Christmas Wafers
Makes 90 very thin wafers
These are the ultimate in crispy spice cookie! This recipe is adapted from Maida Heatter's recipe for Moravian Wafers. Where mine differs is first in the cutting: I rolled mine out very thin on a lightly floured surface and cut with scalloped edged 2" cookie cutter. Second, I also decorated it with melted white chocolate in zig zag patterns. For me, the white chocolate rounds out the spiciness of the wafers.
Ingredients:
2 cups sifted flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. finely ground white pepper
1/8 tsp. ground allspice
1/2 tsp. mustard powder
1 stick or 1/2 cup (4 oz.) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup unsulfured molasses
1 egg yolk
6 oz. chopped high quality white chocolate (such as Callebaut)
Directions:
Sift together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard; set aside.
In the large bowl of an electric mixer beat the butter until soft. Add the sugar and beat until well mixed. Beat in the molasses and egg yolk. On low speed gradually add the sifted dry ingredients and beat until mixed.
Divide the dough in half, patting each into a disk, wrapping well in plastic wrap and chilling in the refigerator for at least 1 hour until firm. Using a lightly floured rolling pin on a floured work surface roll one disk out to 1/8" thickness and cut out as many cookies as you can using a 2" scalloped round cookie cutter. Rerolling scraps of dough and if too soft to handle, re-wrap the dough and chill until firm.
To bake, pre-heat oven to 350 degress. Line two large cookie sheets with parchment paper. Transfer cookies to baking sheet spacing 1" apart and bake 8-10 minutes or until lightly coloured. Remove from oven and let cool on cookie sheet for 2 minutes. Transfer to cooling racks.
To decorate: Melt chopped white chocolate in a heat proof microwavable bowl in the microwave for 1 minute on HIGH power, stirring after 30 seconds until completely melted. Using a spoon, drizzle melted white chocolate in zig zag patterns over cookies. Let white chocolate cool and set. Store in airtight containers with waxed paper between the layers of cookies.
Makes 90 very thin wafers
These are the ultimate in crispy spice cookie! This recipe is adapted from Maida Heatter's recipe for Moravian Wafers. Where mine differs is first in the cutting: I rolled mine out very thin on a lightly floured surface and cut with scalloped edged 2" cookie cutter. Second, I also decorated it with melted white chocolate in zig zag patterns. For me, the white chocolate rounds out the spiciness of the wafers.
Ingredients:
2 cups sifted flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. finely ground white pepper
1/8 tsp. ground allspice
1/2 tsp. mustard powder
1 stick or 1/2 cup (4 oz.) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup unsulfured molasses
1 egg yolk
6 oz. chopped high quality white chocolate (such as Callebaut)
Directions:
Sift together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard; set aside.
In the large bowl of an electric mixer beat the butter until soft. Add the sugar and beat until well mixed. Beat in the molasses and egg yolk. On low speed gradually add the sifted dry ingredients and beat until mixed.
Divide the dough in half, patting each into a disk, wrapping well in plastic wrap and chilling in the refigerator for at least 1 hour until firm. Using a lightly floured rolling pin on a floured work surface roll one disk out to 1/8" thickness and cut out as many cookies as you can using a 2" scalloped round cookie cutter. Rerolling scraps of dough and if too soft to handle, re-wrap the dough and chill until firm.
To bake, pre-heat oven to 350 degress. Line two large cookie sheets with parchment paper. Transfer cookies to baking sheet spacing 1" apart and bake 8-10 minutes or until lightly coloured. Remove from oven and let cool on cookie sheet for 2 minutes. Transfer to cooling racks.
To decorate: Melt chopped white chocolate in a heat proof microwavable bowl in the microwave for 1 minute on HIGH power, stirring after 30 seconds until completely melted. Using a spoon, drizzle melted white chocolate in zig zag patterns over cookies. Let white chocolate cool and set. Store in airtight containers with waxed paper between the layers of cookies.
