Recipe: Moravian Wafers (Maida Heatter)

MORAVIAN WAFERS

2 cups sifted flour
Scant 1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon finely ground white pepper
1/2 teaspoon dry mustard powder
1 stick (1/2 cup) unsalted butter
1 cup sugar
1/2 cup mild molasses
1 egg yolk

In bowl, sift together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, white pepper and mustard. Set aside.

In large mixing bowl, beat butter until soft. Add sugar. Beat until mixed. Beat in molasses and egg yolk. On low speed, gradually add sifted dry ingredients. Beat until mixed.

Place 18-inch-long piece of plastic wrap on work surface. Spoon dough down middle, forming 12-inch-long strip. Lift long sides of plastic wrap and bring sides together on top of dough. Using hands, press on plastic wrap to smooth dough into even strip 12-inches long, 2 1/4-inches wide and 1 1/4-inches high with squared ends. Place wrapped strip of dough on cookie sheet. Place in freezer for a few hours or until firm. (Note: Dough can be frozen longer until ready to bake.)

WHEN READY TO BAKE:
Adjust 2 racks to divide oven into thirds. Preheat oven to 350 degrees F. Line 2 large cookie sheets with baking parchment or aluminum foil, shiny side up. Set aside.

Unwrap strip of dough. Place on large cutting board. Using long, sharp knife with thin blade, cut dough into slices 1/8 to 1/10-inch wide. Place cookies 1 inch apart on prepared sheets.

Bake 2 sheets at a time, reversing sheets top to bottom and front to back once during baking to insure even baking. Bake for 8 to 10 minutes, depending on thickness of cookies, or until lightly colored. Remove from oven. Let stand for a few minutes until cookies are cool. Using metal spatula, transfer to rack. Cool completely. Store in airtight container.

Makes 90 to 100 very thin wafers
Source: Maida Heatter's Brand New Book of Great Cookies (1995)