Moravian Spice Cookies

From the kitchen of One Perfect Bite...Our Christmas celebration begins the day after Thanksgiving with the making of at least one dessert or treat to be served during the Christmas holidays. That first dessert is usually a cake that requires aging, but we've also been known to make cookies that fall into a category we call "keepers". A "keeper" in our parlance is a treat that will not stale before the official holiday begins. Moravian Spice Cookies fall into that category. When I was a child we called these glass cookies, not because of their appearance, but because they were so thin they'd shatter if you dropped them on the floor. They were brought to the United States by members of the Moravian church who settled in colonial American communities established by church elders in Pennsylvania and North Carolina. The highly spiced cookies are flavored with molasses and are arguably the world's thinnest cookie. When properly rolled, a one inch stack will contain 16 cookies. I still haven't mastered that challenge, though I continue to try. Over the years, I've made some changes to the original recipe to accommodate the tastes of family and friends. Not everyone appreciates the bold taste of full-flavored molasses and dark brown sugar, so, while the dark versions are more authentic, I prefer to use light molasses and brown sugar. The cookies are simple to make and they are wonderful keepers. Be forewarned that the dough must be refrigerated before it can be rolled, so you'll have to plan your time accordingly. Here's the recipe.

Moravian Spice Cookies...from the kitchen of One Perfect Bite

Ingredients:
1-1/4 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
Pinch of cayenne pepper
3 tablespoon butter
2 tablespoons light or dark brown sugar, packed
1/3 cup molasses, light or dark

Directions:
1) Whisk flour, salt, nutmeg, allspice, cloves, cinnamon, ginger, and cayenne pepper together in a small bowl. Set aside.
2) Using an electric mixer, cream butter in a small bowl. Add sugar and molasses and mix until combined.
3) Slowly add flour mixture and beat just until smooth.
4) Wrap dough in plastic wrap and refrigerate for at least 5 hours. Dough will keep several days if refrigerated.
5) Move a rack to upper third of oven. Preheat oven to 350 degrees F. Line a cookie sheet with foil. Set aside.
6) Divide dough into 4 parts. Work with 1/4 of dough at a time, keeping the rest refrigerated. Roll dough on a well-floured surface until it is paper thin - 1/16th of an inch thick. Work quickly because dough will become sticky and unworkable if out too long. Cut with a 2-3/4-inch round cookie cutter. Transfer cookies to prepared cookie sheet.
7) Bake until cookies darken slightly, about 8 minutes. Transfer to a wire rack to cool. Repeat with remaining portions of dough. Scraps can be reserved and rerolled following refrigeration. Store cooled cookies in an airtight container. Yield: 48 cookies.

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound

Cran-Apple Crisp - Cranberry Coast - Pink Saturday

Sunset on the Cranberry Coast in the state of Washington.



Harvesting cranberries.







The flavors I most associate with fall are those of apple, pumpkin and cranberry. I'm especially fond of apples and cranberries and love the way they compliment each other in desserts. This is, hands down, my favorite crisp and it's the cranberries that set it apart from its competitors. I knew a bit about cranberries and how they were grown but my knowledge was superficial. I wanted to learn more. Fortunately, I live in an area where they are raised. If you hop in a car and drive along the coast on US 101 you'll come to an alternate loop that takes you to Gray's Harbor and the Cranberry Peninsula. The peninsula was settled by Finnish farmers who found the conditions they needed to grow cranberries here. The soil was an acid peat, fresh water was plentiful and the growing season extended from April to November. The berries grow on low vines in layered beds called bogs or marshes and where no natural bogs existed they could still be built. The topography was conducive to commercial farming of cranberries. They proceeded to build bogs and started a cranberry industry in the area. As is often the case in these communities, there is a harvest festival each year. It includes a bog tour and a cook-off. The event is nicely done and great fun for first-timers. It's the type of event I search out and enjoy. I have a very strange bucket list and, fortunately, a husband with a sense of humor. I know you'll love this crisp. Give it a try.

Cran-Apple Crisp...from the kitchen of One Perfect bite

Ingredients:
5 large Golden Delicious or Granny Smith apples, peeled, cored and sliced
2 cups fresh or frozen whole cranberries
3/4 cup granulated sugar
1 tablespoon lemon juice
1/8 teaspoon salt
Crumb Topping
3/4 cup all-purpose flour
1/3 granulated sugar
1/3 cup light or golden brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup old-fashioned rolled oats
1/2 cup toasted chopped walnuts
1/2 cup butter, room temperature

Directions:
1) Preheat oven to 350 degrees F. Lightly spray a 9 x 13-inch pan or 8 1-cup pyrex ramekins with nonstick spray.
2) Combine apples, cranberries, granulated sugar and salt in a large bowl. Mix well. Transfer to a baking pan or individual ramekins. Set aside.
3) To make topping, combine flour, granulated sugar, brown sugar, salt, cinnamon, oats and nuts in a large bowl. Cut in butter until the mixture is crumbly. Sprinkle topping over cran-apple mixture.
4) Bake until berries are juicy and topping is lightly browned, about 40 minutes. Cool on wire rack. Serve warm or at room temperature. Accompany with ice cream or whipped cream if desired. Yield: 6 to 8 servings.


They post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.