Moravian Butter Thin Cookies

By mitzzy

You know those Pringle tubes of Moravian sugar cookies? They come in walnut, orange, chocolate, spice and plain butter? Wafer thin, mouthwatering cookies?
These are dem.

Ingredients

• 3/4 cup sugar
• 2 tablespoons light brown sugar, firmly packed
• 1/2 teaspoon salt
• 2 tablespoons milk powder
• 1 cup unsalted butter
• 2 cups all purpose flour

Details

Servings 36

Preparation

Step 1

Preheat the oven to 325 F. Double up two baking sheets and line top one with parchment paper.

In a food processor, whiz the white sugar, brown sugar, salt and milk powder to finely pulverize and combine about 10 seconds.

Remove and place the flour on top and pulse to blend. Add in the chunks of butter and pulse to make a grainy meal. Then process or pulse until the mixture holds together. Knead on a lightly floured board to make into a stiff dough.

Chill dough 20-30 minutes.

Divide dough in half, keeping one half chilled as you work.

Roll the dough between two sheets of flour parchment paper into a thickness of 1/16th of inch (in other words, really thin). Cut with 2 1/2 inch cutters, round or any shape. Using a metal spatula, place on the baking sheets.

Bake until lightly browned around the edges and golden on top, 18-25 minutes.

Cool well. Keep in a tin; makes 36-48 cookies.