St. Nicholas Day Cookies with Royal Icing
St. Nicholas Day Cookies
- 1 cup dark brown sugar, packed
- 3 tablespoons milk
- 3 cups flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 3/4 teaspoons ground nutmeg
- 3/4 teaspoons
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 2 1/2 sticks
(1 1/4 cup) butter, cut into pieces
- cups powdered sugar
- 3 tablespoons meringue powder
- 1/3 cup warm water
for spreading consistency
- For St. Nicholas Day Cookies: In small bowl, whisk together brown sugar and milk;
- In a large bowl or the work bowl of a food processor, whisk together flour, cinnamon,
cloves, nutmeg, ginger, baking powder and salt.
- Cut in butter with pastry blender or drop into feed tube of processor with machine
running. Blend until mixture resembles cornmeal.
- Stir in brown sugar mixture, mixing well.
- Form dough into two 7 x 2 inch rolls and wrap in plastic wrap.
- Refrigerate 6 hours or overnight.
- Let stand at room temperature for 30 minutes before rolling out.
- Roll dough out on lightly floured board to 1/8 or 1/4 inch thickness. Dip cookie
cutters in flour before cutting out cookies. Place 1 inch apart on ungreased cookie
- Bake in 350 degree F oven for about 12 minutes or until cookie edges are lightly
- Cool on baking sheet 1 minute and then transfer to wire racks.
- Cool and decorate with favorite icing or royal icing.
- For Royal Icing: Combine all ingredients in a small mixing bowl and beat until
- Frost cookies and dry on wire rack before packaging.
Yield: 12 servings
Reprinted with permission from
the Wisconsin Milk Marketing Board.