Moravian White Christmas Cookies
Photo by: Romulo Yanes
Although most Moravian cookies are dark, this one is very pale. We particularly like its lovely flavor of mingled cinnamon, nutmeg, and sherry. While it is stable and strong enough for decorating, it remains light, crisp, and very delicious.
Recipe featured in our 25 Days of Christmas Cookies celebration (click for more)
Recipe featured in our 25 Days of Christmas Cookies celebration (click for more)
ingredients: Add all to shopping list
1 cup butter, softened
2 cups sugar
4 well-beaten eggs
4 cups flour
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons sherry
1 teaspoon vanilla
2 cups sugar
4 well-beaten eggs
4 cups flour
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons sherry
1 teaspoon vanilla
directions:
1. Cream 1 cup butter, add 2 cups sugar gradually, and cream the mixture until it is light.
2. Add 4 well-beaten eggs and beat the whole thoroughly.
3. Sift 3 cups flour with 1⁄2 teaspoon salt, 1⁄2 teaspoon cinnamon, and 1⁄4 teaspoon nutmeg, and add it alternately with 2 tablespoons sherry. Add sufficient flour, 1 cup, to stiffen the dough. Chill for several hours.
4. Roll the chilled dough extremely thin and cut it out with cookie cutters in star, diamond, or heart shapes. Put them on a greased baking sheet and bake in a hot oven (450°F) for about 7 minutes.
Recipe Notes
1. The butter should be softened before beating (creaming).
2. Roll out the dough to 1⁄16 inch thick.
3. The original recipe did not include an icing. To decorate, see this recipe.
Recipe from the The Gourmet Cookie Book, available for purchase here.
Next up: Another great recipe from The Gourmet Cookie Book, Cranberry Pistachio Biscotti.
