How To make Moravian Sugar Cookies
1/2 c Butter; softened
1 c Sugar
1 Egg
1/2 ts Vanilla extract
2 1/4 c All-purpose flour; 2 1/4 to
-2 1/2 1/2 ts Baking soda
1/2 ts Salt
1/4 c Buttermilk
Superfine sugar Recipe by: Southern Living
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine 2-1/4 cups flour, soda, and salt; add to creamed mixture alternately with buttermilk, mixing well. Add remaining 1/4 cup flour if dough seems very sticky. Cover and chill 8 hours. Work with one-fourth of dough at a time, and store remainder in refrigerator. Place stockinette cover on rolling pin; flour well. Roll dough to 1/16-inch thickness on a lightly floured pastry cloth. Cut with a 3-inch round cutter, and carefully place on lightly greased cookie sheets. Bake at 375 degrees for 6 to 8 minutes or just until cookies begin to brown around edges. Cool slightly on cookie sheets, and sprinkle with superfine sugar. Remove cookies to wire racks, and cool completely. Repeat procedure with remaining dough. Store in airtight OLD FASHIONED TEACAKES: Roll dough to 1/4-inch thickness. Cut as directed above. Bake at 375 degrees for 8 to 10 minutes. Makes about 2 dozen. -----
How To make Moravian Sugar Cookies's Videos
OCJ Moravian Sugar Cake Youtube
This is Moravian Sugar Cake, one of our 2017 shows.
You can learn more about Ooma's Cookie Jar at
Music used in this video is generated by Sonic Fire Pro from SmartSound. For information about music licensing, refer to:
Moravian Sugar Cake Fresh Out of the Oven
Check out our website at SturgeonBay.net for the recipe. This coffee cake is a staple in Moravian communities as well as in Moravian settlements in Door County.
pocket tries Moravian sugar cookies
The North Carolina Iconic Brand Mrs. Hanes Moravian Cookies | Carolina Impact
Mrs. Hanes Moravian Cookies is a family owned company making traditional Moravian Christmas Cookies near Winston Salem, NC. A small army of cookie cutters hand roll and cut out each cookie by hand. Carolina Impact takes a look at The North Carolina Iconic Brand Mrs. Hanes Moravian Cookies.
Support us now at:
Don’t forget to SUBSCRIBE for weekly videos:
**More info & videos below**
For full episodes, check out of our local programs visit
For full episodes of national PBS programs visit
Let's connect on social:
@wtvipbsclt on Facebook, Instagram & Twitter
----------------
While WTVI PBS Charlotte does not and cannot review every submission and is not responsible for the content of your comments, WTVI PBS Charlotte reserves the right to delete, remove, move, or edit comments that it, in its sole discretion, deems abusive, defamatory, obscene, or otherwise illegal or unacceptable for any reason.
-----------------
00:00 Introduction
00:31 Old Salem traditions
01:40 How Mrs Hanes got started
03:18 A look at the people behind the cookies
05:17 The human touch
06:11 National attention
07:11 Keeping it in the family
The Most Addictive Christmas Cookie Box Recipes...
Your loved ones will be begging for more when you gift them this ADDICTIVE retro Christmas cookie box.
This is part one in a two-part series where I have carefully chosen six different retro recipes to make the perfect Christmas cookie box.
You can find part two here:
Each of these boxes are great on their own, but together... they could take over the world.
In this video, you will learn how to make: Moravian cookies (which are essentially decorated gingerbread cutout cookies), lemon-cheese cookies, and chocolate dipped lace cookies.
All of these recipes were originally published in 'The Women’s Day Encyclopedia of Cookery' (1966)
RECIPES:
MORAVIAN COOKIES INGREDIENTS:
(makes 72)
4 ½ cups sifted all-purpose flour
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground ginger
1 cup firmly packed light brown sugar
½ cup soft butter or margarine
½ cup soft lard
1 ½ cups light molasses (baking molasses)
½ tsp cider vinegar
METHOD:
Sift together the dry ingredients. Add the brown sugar and mix well. With a pastry blender or two knives cut in the butter and lard. Gradually add in the molasses and cider vinegar and mix thoroughly.
Chill dough several hours or until firm enough to roll.
Using a small amount of dough at a time, roll on floured board to 1/8” thickness. Cut with floured fancy cookie cutters. Put on greased cookie sheets. Bake in preheated oven at 350F for about 10 minutes, or until browned. Cool on wire racks.
Decorate with confectioners’ sugar frosting, tinted as desired.
Cookies keep well in sealed airtight container or can be frozen. May break if mailed.
Confectioners Frosting Recipe:
Cream ¼ cup soft butter or margarine with ¼ tsp salt. Gradually beat in 3 cups sifted confectioners’ sugar alternately with 4 to 6 tablespoons scalded light cream. Add 1 tsp vanilla extract and beat until creamy and of good spreading consistency. Makes about 1 ¾ cups.
LEMON-CHEESE COOKIES INGREDIENTS:
(makes 72)
1 cup soft butter or margarine
3 ounces cream cheese, softened
1 cup sugar
1 egg yolk
½ tsp lemon extract
1 tsp grated lemon rind
2 ½ cups sifted all-purpose flour
½ tsp salt
Coloured sugar, cinnamon sugar, or finely chopped nuts (for decorating)
METHOD:
Cream butter, cheese, and sugar; add egg yolk and flavourings and salt; mix well. Force through sprits gun or cookie press onto ungreased cookie sheets. Decorate as desired. Bake in preheated oven at 350F for about 15 minutes.
LACE COOKIES INGREDIENTS:
(makes 72)
¼ cup butter
¼ cup shortening
½ cup light corn syrup
2/3 cup firmly packed light brown sugar
1 cup sifted all-purpose flour
1 cup finely chopped nuts (any kind)
1 cup semi-sweet chocolate pieces
METHOD:
Place butter, shortening, corn syrup and sugar in top part of double boiler; bring to a boil over direct heat then remove from heat immediately.
Blend in flour mixed with nuts. Drop by rounded teaspoonfuls 3 inches apart onto greased cookie sheet covered with foil. Keep remaining batter warm over boiling water between batches.
Bake in a preheated 325F oven for 8 to 10 minutes. Cool for 1 minute before removing from foil. Place chocolate over hot water and stir. When partially melted, remove from hot water; stir until melted. Then brush on each cooled cookie. (Too high a temperature of chocolate makes drying slow.)
00:00 - Introduction
01:08 - Moravian Cookie Dough
04:12 - Lemon-Cheese Cookies
08:00 - Lace Cookies
14:00 - Finishing the Moravian Cookies
21:16 - Building the Cookie Box
22:21 - Tasting, Rating and Comments
Want more vintage dessert recipes?
Try these!
#retrocookiebox #retrocookies #vintagecookiebox #christmascookiebox #christmascookietin #christmascookiegiftbox #christmasbakingideas #chocolatelacecookies #lemoncreamcheesecookies #moraviancookies #retrochristmasbaking #cookierecipes #retrorecipes #vintagerecipehero
Ginger molasses cookies recipe | 12 days of EASY Christmas cookies (Day 1)
Today we are making delicious and easy ginger molasses cookies! This is the first easy cookie recipe in our 12 days of Christmas cookies 2021 series! These easy ginger cookies have the perfect balance of warm spices and a soft chewy texture. The sugar coating adds just the right amount of crunch. It's easy to see why these are one of my most popular Christmas cookie recipes! The best part of these easy ginger molasses Christmas cookies is that the dough can be frozen for up to 3 months which allows you to prepare these cookies far in advance!
Chewy ginger molasses cookie recipe
Ingredients:
2+1/4 cups all purpose flour 290g
1/2 tablespoon ground ginger 5g
1 teaspoon cinnamon 2.5g
1/4 teaspoon cloves 1g
1/2 teaspoon fine sea salt 1g
3/4 teaspoon baking soda 3g
3/4 cup softened butter 170g
1/2 cup granulated white sugar 100g (+1/4 cup 50g for coating)
1/2 cup packed brown sugar (light or dark) 90g
1 large room temperature egg 50-60g
1/4 cup dark molasses 30g
Directions:
In a medium bowl combine flour, spices, baking soda and salt, whisking to combine. In the bowl of a stand mixer or a large bowl if using a hand mixer cream butter and sugars (reserve the 1/4 cup for coating) for a couple of minutes until they are well incorporated and the mixture is light and airy. Add in the egg and continue mixing another 2 minutes. Add in the molasses and mix until incorporated. Gradually add in dry ingredients, mixing for a few seconds after each addition. Chill dough for 30 minutes (or up to 3 days). Place the remaining 1/4 cup of sugar in a small bowl. Once your dough is chilled preheat your oven to 350F/175C. Using a 1.5 tablespoon cookie scoop or two spoons, scoop balls and roll them in the sugar ensuring that all sides are coated. Place on a parchment lined baking sheet, leaving room for spreading. Bake 7-9 minutes, removing from the oven as soon as the bottoms are golden brown. Move to a wire rack to cool completely. This recipe makes approximately 28 cookies, depending on the size of your scoops. These cookies will keep for up to 5 days, but they can also be frozen, baked or unbaked.
Freezing instructions:
a. You can freeze your baked cookies in a freezer tight bag or container for up to 30 days. Allow to thaw for 1 hour.
b. Freeze your unbaked sugar coated cookie dough balls. Place on a pan or plate and freeze for 30 minutes. Transfer to a freezer tight bag or container. These can be frozen for up to 3 months. Remove from the freezer 30 minutes before baking. Bake as indicated above.
If you have enjoyed this video let me know down below! Subscribe so that you don't miss out on any of the upcoming videos in our 12 days of Christmas cookies 2021 series!
12 days of Christmas cookies 2021
Chewy ginger molasses cookies :
Chewy chocolate coconut cookies:
Snickerdoodles :
Jam thumbprints :
Peppermint brownie cookies :
White chocolate cranberry cookies :
Slice and bake shortbread :
Lemon sugar cookies :
Chocolate crinkle cookies :
Peppermint meringues :
Gingerbread cut out cookies :
Chocolate walnut shortbread :