Moravian Spice Cookies

Ingredients

• 0.5 teaspoon baking soda 
• 2 tablespoons butter 
• 2 tablespoons corn oil 
• 0.3 cup brown sugar dark packed
• 2 cups flour all-purpose
• 0.5 teaspoon ground allspice 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 0.5 cup blackstrap molasses 

Equipment

• baking sheet
• oven
• mixing bowl
• wire rack
• plastic wrap

Directions

1. Melt butter or margarine over low heat until the butter turns light brown.
2. Add molasses, brown sugar and oil, stirring to melt the sugar.
3. Transfer to a mixing bowl and let cool for 5 minutes.
4. Add cinnamon, ginger, cloves, allspice and baking soda.
5. Mix well.
6. Add flour, 1/2 cup at a time, and beat until just blended.
7. Put the dough onto a large sheet of plastic wrap; flatten it into a disk and wrap it up.
8. Let dough rest at room temperature for 1 to 2 hours before rolling. NOTE: Dough can be made up to three days in advance and stored in the refrigerator. Bring to room temperature before rolling.
9. Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
10. Divide dough in half and rewrap the unused portion.
11. Roll out the dough on a floured surface as thin as possible, less than 1/16 inch.
12. Cut out cookies with a small 2-inch cutter and place them about 1/4 inch apart on the prepared baking sheets.
13. Bake one sheet at a time for 8 to 10 minutes or until the cookies are crisp and just beginning to brown on the edges.
14. Transfer to a wire rack to cool. Repeat with remaining dough. Store the cookies in an airtight container for up to 3 weeks.