Saint Nicholas Speculaas Cookies
Recipe courtesy of Gene Wilson and Chuck Thomas' friend, Arthur J. Holevoet
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Ingredients
1cup butter (softened)
1cup shortening
1cup sugar
1cup light molasses
1 tsp. baking soda
1 tablespoon hot water
5 to 6 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
3/4cup almond flour or finely Ground Almonds
Directions
- Cream together the butter, Crisco, and sugar.
- Add molasses and the baking soda which has been dissolved in 1 tablespoon hot water, mixing thoroughly.
- Sift spices with half of flour.
- Add finely ground almonds (Almonds run through a blender).
- Add to butter-molasses mixture.
- Add remaining half of flour, mixing completely, to make a stiff dough.
- Divide into 2 or 3 portions, wrap and refrigerate 1/2 to 1 hour.
- Shape with wooden speculaas molds*, place on lightly greased cookie sheets, and bake at 350 degrees for 7-10 minutes until starting to brown.
- When cool, store cookies in an air-tight container.
*This recipe can also be sliced and baked as refrigerator cookies or made into cut-outs.
From Gene Wilson, HOBI Cookie Molds, used by permission