
Moravian Crisps with Royal Icing
A delicious japanese dish. Perfect for vegetarians. Dairy-free option.
Total Time
168 min
Serves
2
Rating
0.0 (0)
Ingredients
- 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
- 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
Instructions
- 1
Pulse shortening, brown sugar, and molasses in a food processor until smooth.
- 2
Meanwhile, whisk together flour, baking soda, spices, and salt.
- 3
Add to processor and blend just until combined.
- 4
Turn out dough onto a floured surface and knead briefly, allowing dough to absorb a little more flour if sticky.
- 5
Divide dough in half and form each half into a 3-inch square.
- 6
Wrap each in plastic wrap and chill at least 1 day.
- 7
Preheat oven to 325°F with rack in middle.
- 8
Line 2 large baking sheets with parchment paper.
- 9
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.
- 10
Cut out shapes with cookie cutters and, using offset spatula to transfer, arrange about 1/2 inch apart on baking sheets.
- 11
Bake cookies, 1 sheet at a time, 10 minutes.
- 12
Let stand 1 minute on sheet, then loosen with spatula and transfer on parchment to a rack to crisp, about 10 minutes.
- 13
If first batch isn't crisp, bake 1 minute more (on baking sheet), then bake remaining batches 10 to 11 minutes.
- 14
Cool cookies completely on rack.
- 15
Repeat with remaining dough (cool baking sheets and line with fresh parchment).