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Moravian Crisps with Royal Icing

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Moravian Crisps with Royal Icing

Moravian Crisps with Royal Icing

amanda

Equipment

  • - Electric Mixer

  • - Stand Mixer Bowl Set

  • - Silicone Baking Mat

  • - Non-stick Flexible Spatula

  • - Parchment Paper Sheets

  • - Royal Icing Dispenser (alternative to piping bag and nozzle)

  • - Pastry Brush

  • - Rolling Pin with Measuring Tape

  • - Silicone Cookie Cutter Set (various shapes for creativity)

  • - Professional Kitchen Scale

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

Instruction 1

Pulse shortening, brown sugar, and molasses in a food processor until smooth. Meanwhile, whisk together flour, baking soda, spices, and salt. Add to processor and blend just until combined.
2

Instruction 2

Turn out dough onto a floured surface and knead briefly, allowing dough to absorb a little more flour if sticky. Divide dough in half and form each half into a 3-inch square. Wrap each in plastic wrap and chill at least 1 day.
3

Instruction 3

Preheat oven to 325°F with rack in middle. Line 2 large baking sheets with parchment paper.
4

Instruction 4

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. Cut out shapes with cookie cutters and, using offset spatula to transfer, arrange about 1/2 inch apart on baking sheets.
5

Instruction 5

Bake cookies, 1 sheet at a time, 10 minutes. Let stand 1 minute on sheet, then loosen with spatula and transfer on parchment to a rack to crisp, about 10 minutes. If first batch isn't crisp, bake 1 minute more (on baking sheet), then bake remaining batches 10 to 11 minutes. Cool cookies completely on rack.
6

Instruction 6

Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.
7

Instruction 7

Beat together icing ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute. Increase speed to high and beat until icing holds soft peaks, about 3 minutes more. If desired, divide icing and add food coloring.
8

Instruction 8

Fill pastry bags with icing and pipe decoratively on cookies, then let set, about 1 hour.
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