Moravian Cookies

Ingredients

• 1 quart Puerto Rican molasses
• Y cup grape juice
• ¥4 pound butter and lard (mixed )
• 34 pound brown sugar
• 1 ounce soda (4 level table-spoons )
• 334 pounds flour (sift)
• 1 tablespoon nutmeg
• 2 tablespoons cinnamon
• 2 tablespoons cloves
• 1 tablespoon ginger
• 1 teaspoon salt

Method

1. 1

   Mix dry ingredients.

2. 2

   Add lard and butter, creaming.

3. 3

   Add grape juice and molasses.

4. 4

   Stir, mix well, and knead until a dough is formed.

5. 5

   Knead until dough is slick when you rub it.

6. 6

   It is better to roll the cookies after the dough has been made a few days (keep 3-4 days in cool place).

7. 7

   Roll on a cloth-covered, floured board—may be rolled very thin.

8. 8

   Bake at 300° or slightly less for 8-10 minutes.

9. 9

   Store in air tight container.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 26. The excerpt below is the record exactly as published.

MORAVIAN COOKIES 1 quart Puerto Rican molasses Y cup grape juice ¥4 pound butter and lard 1 tablespoon nutmeg (mixed ) 2 tablespoons cinnamon 34 pound brown sugar 2 tablespoons cloves 1 ounce soda (4 level table- 1 tablespoon ginger spoons ) 1 teaspoon salt 334 pounds flour (sift)

Cook this with the app: pantry check, scaling, and the assistant.