We thought we knew Moravians; the dark, spicy thins are a Christmas classic. But this light-colored version is a nice change of pace, scented with cinnamon and nutmeg, with a nip of Sherry in the dough to round out the flavor—almost suggestive of eggnog.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed. Learn how to roll out thin cookie dough—with no mess and no extra flour.
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 to 2 cups, 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.
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