These are a variation on the Moravian spice cookie, which is traditionally made with molasses. Although this version is sweetened with brown sugar, it retains the characteristic thinness of the original variety.
Recipe information
Yield
makes 6 dozen
Ingredients
Preparation
Step 1
Line two mini loaf pans (each 6 by 3 1/4 by 2 inches) with plastic wrap, allowing a 2-inch overhang. Whisk together flour, baking soda, and salt. With an electric mixer, cream butter and sugar on medium speed until fluffy, 3 to 5 minutes. Reduce mixer speed to low. Add eggs and spices, and mix well to combine.
Step 2
Add flour mixture in three parts, mixing well after each addition. Remove dough from mixer, and divide between prepared pans. Cover dough with plastic overhang, and freeze until firm, about 1 1/2 hours or overnight.
Step 3
Preheat oven to 400°F. Remove plastic wrap from one piece of dough; slice dough as thinly as possible with a very sharp knife. (Keep remaining dough chilled between batches.) Place slices 2 inches apart on baking sheets lined with nonstick baking mats (such as Silpats). Top each slice with 2 to 3 sliced almonds. Bake until dark golden brown, 9 to 10 minutes. Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
