St. Nicholas "Bread" Cookies
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This recipe from The Homesteader's Cookbook is probably from a German or Dutch Minnesota pioneer.
Ingredients
- 3/4 cup (1/4 lb) shortening
- 1 1/2 cups + 2 tablespoon (3/4 lb) brown sugar
- 1 egg
- 1 teaspoon almond flavoring
- 1/2 cup milk
- 4 - 5 cups flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 teaspoon ginger
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cloves
Directions
- Cream shortening and sugar.
- Beat in egg and flavoring.
- Blend in milk.
- Mix 4 cups of flour with soda, salt and spices, reserving 1 cup, if needed.
- Add flour mixture to egg mixture; blend; add additional flour if needed (ed. note, I always have).
- Chill 1/2 to 1 hour.
- Lightly oil and flour St. Nicholas molds, pat in filling to fit, see Tips for making molded cookies with cookie boards
- or roll dough to 1/4-inch thickness, cut into desired shapes and place on baking sheets.
- Bake in 350 degree oven 10 - 15 minutes.
- or bake cut-out cookies 5-7 minutes.
Adapted from The Homesteader's Cook Book, a collection of recipes and memorabilia from the Minnesota River Valley Area, by Historic Murphy's Landing, Ginger Timmons, editor, Shakopee, Minnesota, 1971.