This is a kind of cookies not too many people have heard of. It's very simple and molasses and spice heavy, and came to my family through the Mennonite and Pennsylvania Dutch traditions. You mix up the dough super stiff, then roll out paper thin. Bake for just a few minutes so they don't burn, and you have perfect spice cookies. My sister is the best roller of these cookies in our family- it's not a job I enjoy, but these are a traditional Christmas cookie for us, so we do it anyway! Thanks to my mom and sister for the aid in making this post.
|Mix up the wet ingredients, then add in the dry.|
|Mix well, then add even more flour- this is too sticky still!|
|Add flour and mix well until you get a dough like this- pretty much impossible to stir more flour in!|
|Roll dough out paper thin and use cookie cutters of your choosing.|
-2 cups molasses
-2 cups white sugar
-1 cup butter, softened
-2 teaspoons baking soda + 6 tablespoons warm water
-1 1/2 teaspoons cinnamon
-1 1/2 teaspoons ground cloves
-1 1/2 teaspoons allspice
-1 teaspoon ground ginger
-flour until very stiff (around 4-5 cups)
Cream butter and sugars. Stir in molasses and baking soda/water mixture.
Add in all dry ingredients and mix well. Add flour and stir in until you can't add any more- make the dough very very stiff- these are to be rolled paper thin!
Chill dough for several hours.
Roll out dough on a floured surface until it is paper thin, about 1/16th of an inch.
Cut out with cookie cutters of your choice then bake on ungreased cookie sheets at 350 F until edges are just starting to brown- check after 4-5 minutes.
|Finished spice cookies- thin, crispy, beautiful, and delicious.|