These paper-thin cookies are traditional in American communities settled by Moravian immigrants from central Europe.

Whisk together in a medium bowl:

Beat in a medium bowl, or in a stand mixer with the paddle attachment, until blended:

Stir the flour mixture into the sugar mixture, then knead until smooth. Divide the dough into thirds, shape into disks, and wrap in plastic. Let stand at room temperature for at least 6 hours or, preferably, 12 hours. (The dough can also be refrigerated for up to 4 days; return to room temperature before using.)

Preheat the oven to 300°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.

Working with 1 portion of the dough at a time, roll as thin as possible (about ⅛ inch). Cut out the cookies using a 2 ¼-inch fluted or plain round cutter and arrange about 1 inch apart on the prepared baking sheets. Bake until the edges of the cookies are just barely browned, 6 to 9 minutes, switching oven racks and rotating the sheets halfway through; don’t overbake, or the cookies will be bitter. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.