MORAVIAN CRISPS WITH ROYAL ICING

Moravian Crisps with Royal Icing image

Provided by Shelley Wiseman

Categories Cookies Mixer Dessert Bake Christmas Kid-Friendly Cinnamon Clove Christmas Eve Party Molasses Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 40 to 80 cookies (Depending on size)

Number Of Ingredients 18

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Ingredients

For cookies:
1/4 cup vegetable shortening (trans-fat-free)
1/3 cup packed light brown sugar
1/2 cup unsulfured molasses (not blackstrap)
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon salt
For royal icing:
1 (1-pound) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted) such as Just Whites
1/2 cup water
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Food coloring (optional)
Equipment: a pastry or flour-sack cloth and a cloth rolling-pin sleeve; decorative cookie cutters;a small offset spatula; pastry bags fitted with pastry tips

Steps:

Make cookies:
Pulse shortening, brown sugar, and molasses in a food processor until smooth. Meanwhile, whisk together flour, baking soda, spices, and salt. Add to processor and blend just until combined.
Turn out dough onto a floured surface and knead briefly, allowing dough to absorb a little more flour if sticky. Divide dough in half and form each half into a 3-inch square. Wrap each in plastic wrap and chill at least 1 day.
Preheat oven to 325°F with rack in middle. Line 2 large baking sheets with parchment paper.
Roll out 1 piece of dough on a floured pastry cloth using floured sleeve-covered rolling pin until very thin (less than 1/16 inch thick), about a 15-inch square. Cut out shapes with cookie cutters and, using offset spatula to transfer, arrange about 1/2 inch apart on baking sheets.
Bake cookies, 1 sheet at a time, 10 minutes. Let stand 1 minute on sheet, then loosen with spatula and transfer on parchment to a rack to crisp, about 10 minutes. If first batch isn't crisp, bake 1 minute more (on baking sheet), then bake remaining batches 10 to 11 minutes. Cool cookies completely on rack.
Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.
Make icing:
Beat together icing ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute. Increase speed to high and beat until icing holds soft peaks, about 3 minutes more. If desired, divide icing and add food coloring.
Fill pastry bags with icing and pipe decoratively on cookies, then let set, about 1 hour.