St. Nicholas Cookies
Source of Recipe
Source: Midwest Living
List of Ingredients
1 cup packed dark brown sugar
3 tablespoons milk
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/8 teaspoon baking powder
1/8 teaspoon salt
1-1/4 cups butter, cut up
1/2 cup slivered almonds, finely chopped
Recipe
1. In a small bowl, stir together brown sugar and milk; set aside.
2. In a large bowl, stir together flour, cinnamon, cloves, nutmeg, ginger, baking powder, and salt. Cut in butter until the mixture resembles cornmeal. Add brown-sugar mixture and almonds; mix well to form a dough, using your hands. Form dough into a ball.*
3. To mold the dough in decorative carved wooden molds, brush cookie mold with flour so that every nook and cranny is well dusted. Press dough into mold to fill it completely; scrape off any excess dough. With the tip of a small knife, loosen dough at the edge of pattern. Turn mold over onto ungreased cookie sheet and tap to remove. Repeat with remaining dough.
4. To roll dough, using a patterned rolling pin, roll dough 1/4 inch thick and cut around cookies to separate. Place cookies 1 inch apart on an ungreased cookie sheet.
5. Bake in a 350 degree F oven for 10 to 12 minutes or until the edges are lightly browned. Cool on a cookie sheet for 1 minute. Transfer to wire racks; cool completely. Makes about 72 two-inch cookies.
*Note: To slice dough, shape into two logs, each 7 inches long and 2 inches in diameter. Wrap dough in foil, clear plastic wrap, or waxed paper. Refrigerate for 6 hours or overnight. Slice logs about 1/4 inch thick and bake as above.
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