Moravian Molasses Thins

Let's Cook

1. Step 1.

   Whisk together in a medium bowl: 1 cup (125g) all-purpose flour; 1 ½ teaspoons ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon baking soda; ½ teaspoon ground cloves; ¼ teaspoon ground cardamom; ¼ teaspoon salt

2. Step 2.

   Beat in a medium bowl, or in a stand mixer with the paddle attachment, until blended: ½ cup packed (115g) dark brown sugar; ⅓ cup (115g) molasses; ¼ cup (50g) vegetable shortening or lard; 1 teaspoon vanilla

3. Step 3.

   Stir the flour mixture into the sugar mixture, then knead until smooth. Divide the dough into thirds, shape into disks, and wrap in plastic. Let stand at room temperature for at least 6 hours or, preferably, 12 hours. (The dough can also be refrigerated for up to 4 days; return to room temperature before using.)

4. Step 4.

   Preheat the oven to 300°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.

5. Step 5.

   Working with 1 portion of the dough at a time, roll as thin as possible (about ⅛ inch). Cut out the cookies using a 2 ¼-inch fluted or plain round cutter and arrange about 1 inch apart on the prepared baking sheets. Bake until the edges of the cookies are just barely browned, 6 to 9 minutes, switching oven racks and rotating the sheets halfway through; don’t overbake, or the cookies will be bitter. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.