The Moravian Cookie: More Than Just a Treat

## The Recipe That Divided a Town: Winston-Salem's Beloved Dish Winston-Salem, NC, is renowned for its rich history and vibrant culinary scene. While many dishes might come to mind, one stands out not just for its deliciousness, but for the controversy it once stirred: the "Moravian Cookie." These thin, spicy, ginger-flavored cookies are a staple, yet their history is intertwined with old traditions and debates that highlight the unique cultural fabric of the city. ### The Moravian Cookie: More Than Just a Treat Originating from the Moravian settlers who founded Salem, these cookies are a testament to their German heritage. Unlike typical cookies, Moravian cookies are exceptionally thin, crisp, and packed with a bold flavor profile featuring ginger, molasses, and cinnamon. They are often baked during the holiday season but are enjoyed year-round by locals and visitors alike. The simplicity of their ingredients belies the delicate technique required for their perfect execution. ### Ingredients: - 1 cup (2 sticks) unsalted butter, softened - 1 cup packed dark brown sugar - 1 large egg - 1/4 cup unsulfured molasses - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground cloves - 1/4 teaspoon ground nutmeg ### Preparation: 1. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy. 2. **Add Wet Ingredients:** Beat in the large egg, followed by the molasses and vanilla extract until well combined. 3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. 4. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be stiff. 5. **Chill the Dough:** Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, or until firm enough to handle. 6. **Roll and Cut:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough very thinly, about 1/16 to 1/8 inch thick. Use cookie cutters to create your desired shapes (traditional rounds or squares are common). 7. **Bake:** Place the cut-out cookies onto the prepared baking sheets, leaving about an inch between them. Bake for 8-12 minutes, or until the edges are set and slightly darker. Watch closely as they can burn quickly due to their thinness. 8. **Cool:** Let the cookies cool on the baking sheets for a minute or two before carefully transferring them to a wire rack to cool completely. They will become crispier as they cool. ### The Controversy: The "controversy" primarily stems from the historical debate over their thinness and the traditional Moravian way of making them, which some purists felt was being lost with commercialization or variations. Early recipes were passed down orally and varied slightly, leading to discussions about the "authentic" Moravian cookie. However, this spirited discussion is a fond part of the local culinary heritage rather than a true ban or scandal.