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Rating: 4.5/5 (2 votes cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Moroccan
     Serving Size: 100 - Change
Nutritional Facts
Servings Per Recipe: 100

Amount Per Serving
Calories 34
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 27mg
1%
Total Carbohydrate 8g
3%
Dietary Fiber 0g
1%
Sugars 3g
Protein 1g
Vitamin A  1%Vitamin C  0%
Calcium  1%Iron  1%
Potassium  2%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Moravian Christmas Cookies Award Winning Recipe

Recipe Tags: Cookie Recipes

Date Added: December 03, 2010

Ingredients:

1/2 Teaspoon Nutmeg average size
1/2 Cup Brown Sugar or honey (opt.)
8 Ounces Dark Molasses (treacle)
4 Cups Flour * (6 to 7)
1 Teaspoon Baking Soda (dissolved in a little warm water)
1 Teaspoon Allspice
1 Teaspoon Ginger finely grated
1 1/2 Teaspoons Cloves Ground
1 1/2 Teaspoons Cinnamon ground Salt
1/2 Cup Margarine soften
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Directions:

1. From the veggie list.

2. Mix flour, sugar, butter, and spices together.

3. Heat molasses until lukewarm and add baking soda to it.

4. Add molasses to rest of ingredients and mix well.

5. If necessary, add a little water to the dough to get it to a soft enough consistency to roll it.

6. Roll the dough on a well floured surface, making it as thin as humanly possible.

7. (Paper thin, if you can!) Cut into desired shapes, and transfer to a non-stick cookie sheet.

8. Bake at 350 degrees for 6 to 8 minutes. If ya do it right, you'll end up with a delicately thin, not too sweet, yummy spicy cookie.

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Dietary Notes:
This recipe is low-sodium with 27.36mg per serving, low-fat with 0.14g per serving, low-saturated fat with 0.03g per serving, low-cholesterol with 0mg per serving and low-calorie with 33.9 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Sulfites, Natural Sweeteners allergies.
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