My neighbor was raving about Moravian Cookies. They're exceedingly thin and difficult to make. Sounded like these Ginger Thins, a favorite recipe of mine from the Joy of Cooking, circa 1963.
I use rounded half teaspoons of the dough, which I make in my food processor...a heck of a lot easier than their suggested 1/8 teaspoon of dough per cookie! I bake them for 8 to 9 minutes in a 325F oven.

Fills two 23 1/4" x 16" cookie sheets:

"Mme. Bu Wei, in her charming book, "How to Cook and Eat in Chinese," tells us that these little cakes, served between meals in her native country, are called "dot hearts." They should have the diameter of a quarter when baked for, if they are larger, they toughen." (Trust me, they don't get tough...they're just delicious no matter what size they are!-Isabel)

Preheat oven to 325F.

Cream:
3/4 cup butter
1 cup brown sugar
1 beaten egg
1/4 cup molasses

Sift before measuring:
1 1/2 cups all-purpose flour
Resift with:
1/4 tsp salt
1/2 tsp soda
1/2 tsp each cloves, cinnamon and ginger

Combine the above ingredients and stir until smooth. Put dots of 1/8 tsp (forgot that...I use half an iced-tea spoon rounded) about 2" apart on a WELL buttered pan and bake for 8 to 9 minutes. Cool cookie sheet on a rack. Cookies snap off if you twist the sheet slightly. (Just tried this for the first time with the second batch which accidentally got left in the oven after I shut it off and they were done better!)

If you use a spatula they will stick unless you let them get cool enough. If you didn't use enough butter they will stick.