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Moravian Christmas Wafers cakes and cookies 3 Tablespoons Lard 4 Tablespoons Butter 3/4 Cup Light Brown Sugar 1/4 Cup Honey 2/3 Cup Sorghum Molasses; (or cane molasses) 2 Tablespoons Brandy 2 Tablespoons Boiling Water 3 Cups Flour 1/2 Tablespoon Ground Cloves 1 Tablespoon Ground Ginger 2 Tablespoons Ground Cinnamon 2/3 Teaspoon Salt 1 Teaspoon Baking Soda Combine the lard and butter and beat well. Add brown sugar, cream well. Beat in the honey and molasses. Add the brandy and water to the mixture. Sift the flour with the cloves, ginger, cinnamon, salt, and baking soda. Resift the flour into the mixture in the bowl and work in with a wooden spoon. At some point it will be necessary to roll up your sleeves and work by hand. Cover and chill for at least three hours, but preferably overnight. Preheat oven to 375F (190C) Using as little flour as possible, roll out small portions of the dough to a thickness less than 1/8 inch (1/3cm) You cannot roll them too thin. Cut into desired shapes; circles, stars, crescents, and animals are traditional. Bake on a gresed cookie sheet for 4 to 7 minutes until brown at the edge. Do not overcook, as the spices will become bitter. Cool on a rack until crisp. The wafers store well in an airtight container. Again, all these are from Bill Neal's _Southern Cooking_. For the non-US folks among us, I should point out that the metric conversions are Neal's not mine. Where he had conversions, I included them. Where he didn't, I didn't. Sorry I can't vouch for the recipes personally, and I hope I haven't violated any list protocol by posting them w/o testing first. But these are things I've had in NC and never cooked myself. If I were going to, though, I would look to Neal's book for a good recipe NOTES : Yields 16 dozen Contributor: Julie S Gibert Yield: 1 serving Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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