Dutch St. Nicholas Cookie Recipe

Summary

CuisineMethod
DishMain Ingredient

Ingredients

 Brown sugar1 Cup (16 tbs)
 Milk3 Tablespoon
 All purpose flour3 Cup (48 tbs)
 Ground cloves1 1⁄2 Teaspoon
 Cinnamon1 1⁄2 Teaspoon
 Ginger3⁄4 Teaspoon
 Nutmeg3⁄4 Teaspoon
 Double-acting baking powder1⁄8 Teaspoon
 Salt1⁄8 Teaspoon
 Butter1 1⁄4 Cup (20 tbs)
 Slivered almonds1⁄4 Cup (4 tbs), blanched

Nutrition Facts

Serving size: Complete recipe

Calories 4380 Calories from Fat 2186

% Daily Value*

Total Fat 250 g384%

Saturated Fat 148.3 g741.6%

Trans Fat 0 g

Cholesterol 609.3 mg

Sodium 368.3 mg15.3%

Total Carbohydrates 508 g169.3%

Dietary Fiber 20.8 g83.3%

Sugars 206.1 g

Protein 49 g98.7%

Vitamin A 142.8% Vitamin C 11.1%

Calcium 42.3% Iron 110.9%

*Based on a 2000 Calorie diet

Directions

Make dough day before:
1. In small bowl, combine brown sugar and milk; stir until smooth.
2. Into large bowl sift flour with cloves, cinnamon, ginger, nutmeg, baking powder, and salt. With pastry blender or two knives, cut in butter until mixture is like corn meal.
3. Add sugar mixture and almonds; mix well. Wrap dough in foil, saran, or wax paper and refrigerate until needed.
At baking time:
1. Brush carvings in large wooden mold well with small brush; do not wash; then dust every nook and cranny well with flour.
2. Start heating oven to 350°F.
3. Press enough dough into mold to completely fill it; then, with small knife, cut around edge of pattern, removing trimmings.
4. Invert lightly-greased cookie sheet over mold, then turn both together until mold is on top; tap lightly until dough slips out onto cookie sheet.
5. Bake 20 to 30 minutes, or until light brown.
6. Cool on cookie sheet; then wrap carefully in foil or saran until serving time.
If using small wooden molds:
1. Prepare dough as directed.
2. Fill small molds completely; trim off any excess. Invert mold on floured surface; tap to release cookie. Place, pattern side up, on lightly-greased cookie sheet. Repeat.
3. Bake at 350°F. 15 minutes, or until light brown.
4. Remove to wire rack to cool. Store in tightly-covered container; these keep well.
If using patterned rolling fin:
1. Prepare dough as directed.
2. On lightly floured surface, roll out some of dough 1/4 inch thick. Then stamp it with patterned rolling pin. Cut out cookies; place on lightly-greased cookie sheets. Repeat.
3. Bake at 350°F. 15 minutes, or until golden.
4. Cool on wire racks. Makes about 98.
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