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.
A whole piglet stretched across the cover. He had an apple in his mouth and was wrapped in a wreath of holly. Inside articles extolled potent punch and the joys of smoking cigars. (“A gourmet without a cigar at the end of his major meal is like an unfortunate who has only one leg. He is to be pitied, for he merely hops along in the world of gastronomy.”) As if to make up for the male bent of the issue, the editors included a sweet little article about growing up in the Moravian community of Bethlehem, Pennsylvania. It contained an unusual recipe for the thin, gently spicy classic Christmas cookie.
Makes about 6 dozen cookies
Cream 1 cup butter, add 2 cups sugar gradually, and cream the mixture until it is light. Add 4 well-beaten eggs and beat the whole thoroughly. 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.
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.
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 page 152.