Saint
Nicholas Cookie
(Dutch
Spice Cookies)
Speculaas Koekjes
St. Nicholas Cookie from 18th Century Mold
Historic Hudson Valley |
2 cups brown sugar
1 ½ cups butter or hard margarine
3 ½–4+ cups flour
1 egg, beaten
1 tsp salt, scant
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ginger
1 ½ cups butter or hard margarine
3 ½–4+ cups flour
1 egg, beaten
1 tsp salt, scant
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ginger
Directions:
Cream butter and
sugar.
Add remaining
ingredients and mix, adding enough flour to form a very stiff dough.
Refrigerate dough,
covered, several hours.
Preheat oven to 350°F Lightly grease several cookie sheets.
Remove 1/4 of the dough at a time from the refrigerator. With hand, flatten dough or roll out to 1/8-inch thick. Cut with cookie cutter.
Repeat with rest of dough, 1/4 at a time. Bake 10-12 minutes or until golden brown around edges.
Remove cookies to wire rack; cool completely.
Dust lightly with icing sugar. Store cookies in covered container.
Preheat oven to 350°F Lightly grease several cookie sheets.
Remove 1/4 of the dough at a time from the refrigerator. With hand, flatten dough or roll out to 1/8-inch thick. Cut with cookie cutter.
Repeat with rest of dough, 1/4 at a time. Bake 10-12 minutes or until golden brown around edges.
Remove cookies to wire rack; cool completely.
Dust lightly with icing sugar. Store cookies in covered container.
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