ÃÛÌÒÁµÈË

Spicy Sinterklaas Cookies

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes about 18 to 24 cookies.
Category
Cookies and Bars
Course
Desserts
Occasions
Christmas
Thanksgiving
Preparation Method
Bake
Sources
Old Farmer's ÃÛÌÒÁµÈË

Traditionally, these cookies represent St. Nicholas (Sinterklaas) and are baked for his feast day (December 6). They have a delicious spice taste with hints of orange—and pair perfectly with a cold glass of milk. Check out our St. Nicholas Day page to learn more!

These Dutch treats, infused with aromatic spices, are the perfect holiday indulgence. Embrace the sweet and spicy joy!

Ingredients
2/3 cup packed dark-brown sugar
2 tablespoons milk
2 cups flour
1 teaspoon each ground cloves and cinnamon
1/2 teaspoon each ground nutmeg and ginger
1 pinch salt
1/2 teaspoon baking powder
2 tablespoons chopped blanched almonds
2 tablespoons minced candied fruit
10 tablespoons (1-1/4 sticks) butter, softened
large slivers of blanched almonds and candied fruit, for decoration
Instructions
  1. In a medium mixing bowl, combine the brown sugar and milk and stir until smooth.
  2.  Add the flour, spices, salt, baking powder, almonds, and fruit. 
  3. Cut in the butter with a pastry blender. Chill. 
  4. Preheat oven to 350° F. 
  5. If using a wooden speculaas mold, dust it with cornstarch, covering every bit of the carving. Firmly press the dough into the mold, then run a sharp knife along the edges of the design. Gently lift the dough or tap it onto a greased cookie sheet. 
  6. To make cutout cookies, roll the dough about 1/4 inch thick and cut with cookie cutters. 
  7. Press almond slivers and fruit onto the cookies wherever they fit into the design. 
  8. Bake for 10 to 15 minutes. Let them cool and crisp on a rack.
About The Author

The Old Farmer's ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors
 

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Comments

This is a recipe based on U.S. measurements.  It's probably best to stick to plain flour and add the specificied amount of baking soda.