St. Nicholas

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Other St. Nicholas Cookies

Painted St. Nicholas Cookies
St. Nicholas' Day Initial Cookies, variation on tradition
Spritz Crozier Cookies
Saint Nicholas Purse Cookies
Nutter Butter St. Nicholas Cookies

Edible Cookie Toppers

Traditional St. Nicholas Spice Cookies 

Other Traditional St. Nicholas Cookies 


St. Nicholas' Day Initial Cookies

This recipe was in Sunset Magazine years ago. It makes a good chocolate-covered almond cookie which is especially nice if you don't have access to Dutch chocolate letters for St. Nicholas Day.

Beat together until creamy:

1 cup butter or regular margarine, softened
8 oz. almond paste, room temperature
¾ cup sugar

Beat in 1 egg

Gradually mix in 3 cups flour until thoroughly blended. Dough will be less crumbly if thoroughly mixed.

To shape dough into large initials, divide into 16 pieces, keeping dough covered while shaping a few cookies at a time. Using your hands, roll a piece on waxed paper into a snake about ½-inch in diameter. Place on ungreased cookie sheet, shaping into desired letter; flatten somewhat. Bake in a 325º F. oven for about 20 minutes or until lightly browned on the bottom. Cool. Makes about 16 4-5-inch cookies.

CHOCOLATE COATING FOR LETTER COOKIES:
In the top of a double boiler, combine:

9 oz. semisweet chocolate pieces
2½ tablespoons solid shortening

Place over hot (not boiling) water just until melted.

Place cookies bottom sides up on a wire rack over a sheet of waxed paper. With a flat pastry brush or small spatula, brush or spread chocolate over flat bottom side of cookie; chill 10 minutes or until firm, keeping remaining chocolate soft over hot water. Turn cookies over and cover remaining surfaces with chocolate glaze. Let stand at cool room temperature or chill until set. Keep cookies cool until they are served. Makes enough to coat 16 4–5 -inch initials.

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Cookies on plate
Spritz Crosier Cookies
star disc below
Cookies on plate

Spritz Crozier Cookies

A nice twist on traditional spritz cookies. This dough is softer than traditional spritz dough to make smooth crozier cookies.

2½ cups flour
½ cup + 2 tablespoons butter
1½ cups + 2 tablespoons confectioners' sugar
1 teaspoon vanilla powder or 2 teaspoons vanilla extract
8-12 tablespoons milk

Cream butter with confectioners' sugar; add vanilla, stir in. Add flour. Add milk, one tablespoon at a time to make a soft dough that still holds its shape. Press dough onto ungreased baking sheet using the star disc (shown right) in a cookie press or a fluted tip with a pastry bag (the size of the tip will determine the size of the cookies). Shape the crozier as the dough emerges; pinch a bit to form crozier bottom. Let cookies rest uncovered for 30 minutes to an hour. Bake 350° for 15 to 20 minutes or until golden brown. Cool on wire rack.
Makes around 30 cookies. 

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Saint Nicholas Purse Cookies

Cookies on plate
Saint Nicholas Purse Cookies

This recipe is easily doubled, as there are plenty of kisses in a package.

1 stick butter (8 tablespoons)
¼ cup packed brown sugar
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ cup corn starch
½ teaspoon baking soda
¼ teaspoon salt
24 Hershey chocolate covered truffle Kisses
about 2 teaspoons powdered sugar (optional)
¼ cup mini chocolate chips (optional)

Preheat oven to 350º.
In large mixer bowl, cream butter and sugar together on low until fluffy. Add the egg and vanilla and mix for 1 minute on low speed. Sift the flour, corn starch, baking soda and salt into the butter mixture. Mix on low speed for about 3 minutes. The mixture will look crumbly at first and then suddenly it will begin to blend together. When the dough forms into a ball it is ready. Lightly roll about a tablespoon of dough into a ball, press a kiss into the ball and mold the dough up to shape a cookie that looks like a cinched bag (they settle during baking). Place the dough on an ungreased cookie sheet and bake for 8-10 minutes in a 350º oven until lightly browned. Remove from oven and let sit on pan for one minute before placing on a cookie rack to cool. When cookies areool, dust with powdered sugar.

Optional:To further enchance the appearance of a bag, you may want to place mini chocolate chips like a tie around the cinched part of the cookie.

From Amy Heyd, author of Saints at the Dinner Table, copyright © 2008 St. Anthony Messenger Press. Permission pending. The book includes 12 saints—Joseph, Andrew, Martha, Brigid, Isidore, Margaret, Hildegard, Clare, Elizabeth of Hungary, Notburga, Didacus, and Josephine Bakhita—with information, commentary and recipes for each one. Purchase from amazon.com, amazon.ca or amazon.uk.

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LINKS

Recipe for Speculaas and Springerle cookies with tips for using HOBI Picture Cookie Molds by Gene Wilson

An interesting site with recipes (including Taai Taai from the Netherlands and many other hard-to-find recipes for molded cookies from other countries) as well as information about wooden cookie and cake molds—with many beautiful pictures of cookie boards.

For lots of information on the history of spiced gingerbread cookies and Christmas, and recipes

St. Nicholas cookie cutters are available in our shop

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